Balsamic Flank Steak with Veggies
This recipe takes a little bit of time to prepare but it has a very nice presentation. You can use skirt steak in place of flank steak also. I like to marinate the steak to tenderize it. The balsamic reduction sauce gives it a great flavor. My favorite way to prepare is to put on the grill, smoke it for 30 minutes and then cook for 20 minutes. I like it just pink to medium.
Balsamic Glazed Flank Steak with Veggies
Prep time
Cook time
Total time
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Night Shade Free, Nut-Seed Free, Paleo, Soy Free
Author: The Nourishing Place
Recipe type: Fish, Meat, Poultry
Serves: 6
Ingredients
- Marinade
- ¾ c. balsamic vinegar
- ¼ c. olive oil
- Montreal seasoning or your favorite seasoning
- salt and pepper to taste
- 2-3 lb. flank steak
- Veggies
- ½ zucchini, cut into strips
- ½ red pepper, cut into strips
- ½ yellow pepper, cut into strips
- ½ green pepper, cut into strips
- 6 green onions, trimmed
- 4-5 sage leaves
- chopped chives
- Sautéed Mushrooms with Balsamic Glaze
- 8 oz. mushrooms, sliced
- 1 shallot, minced
- 4 T. balsamic vinegar
- 2 T. olive oil
- ½ c. chicken broth
- 3-4 long wooden skewers
Instructions
- Start by preparing the marinade. Make the marinade, and pour it over flank steak in a large baggie. Refrigerate for a minimum of 3 hours.
- In the meantime, cut the vegetables and set aside.
- To assemble the flank steak with veggies, lay the flank steak out on a large cutting board. Place strips of vegetables and herbs in the center of the steak. Roll steak and secure with the wooden skewers.
- Place on grill and cook 20-30 minutes or place in 350 degree oven for 30 minutes.
- While steak is cooking, begin sautéing mushrooms with vinegar, broth,shallot and garlic. Add oil to skillet. Add the shallots and garlic until they turn soft and translucent. Add the chicken stock and stir. Allow to boil, and add mushrooms. Saute until mushrooms are soft.
- Remove steak from oven or grill, let meat set 10 minutes. Remove the skewers and slice in 1½ inch slices with sharp knife. Top with balsamic mushrooms.
