Photo: Jan Smith
Recipe from Cooking Light

Allowing the meat to rest for 10 minutes lets the juices redistribute throughout the steak for richer flavor.

Ingredients

  • 1 1/2 pounds flank steak, trimmed
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • Cooking spray
  • 1 teaspoon olive oil
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons tomato paste
  • 1/2 cup less-sodium beef broth
  • 2 teaspoons brown sugar
  • 1 tablespoon bourbon
  • 2 teaspoons balsamic vinegar
  • 1/8 teaspoon salt

Preparation

  1. Prepare grill to medium-high.
  2. Sprinkle steak with rosemary, pepper, and kosher salt. Place steak on grill rack coated with cooking spray; grill 7 minutes on each side or until desired degree of doneness. Remove from grill; let stand 10 minutes. Cover and keep warm.
  3. While steak rests, heat oil in a small saucepan over medium-high heat. Add shallots; sauté 1 minute. Add tomato paste; cook 1 minute. Stir in broth and sugar. Bring to a boil; cook 3 minutes or until thickened. Remove from heat; stir in bourbon, vinegar, and 1/8 teaspoon salt. Cut steak diagonally across grain into thin slices. Serve with sauce.
Bruce Aidells,
October 2005

Nutritional Information

  • Calories: 310
  • Calories from fat: 35%
  • Fat: 12g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 0.6g
  • Protein: 36.3g
  • Carbohydrate: 9.7g
  • Fiber: 0.6g
  • Cholesterol: 70mg
  • Iron: 2.9mg
  • Sodium: 372mg
  • Calcium: 33mg