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Flank Steak with Caramelized Onions and Balsamic Glaze

Flank Steak with Caramelized Onions and Balsamic Glaze
Randy Mayor
Yield

4 servings (serving size: about 3 ounces steak, about 1/4 cup onions, and about 1 tablespoon balsamic glaze)

The reduced balsamic vinegar sauce gives the flank steak a unique flavor that pairs perfectly with the caramelized onions.  Both the steak and onions contribute a hefty dose of potassium to this entrée--766 milligrams in each serving. Serve with steamed broccoli or asparagus, and drizzle some of the glaze over the vegetable.

Ingredients

  • 2/3 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 6 cups vertically sliced onion (about 1 1/2 pounds)
  • 1/2 teaspoon salt, divided
  • 1 (1-pound) flank steak, trimmed
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried thyme
  • Cooking spray

Nutrition Information

  • calories 317
  • caloriesfromfat 28 %
  • fat 9.9 g
  • satfat 2.8 g
  • monofat 4.8 g
  • polyfat 0.7 g
  • protein 26.9 g
  • carbohydrate 30.6 g
  • fiber 3.4 g
  • cholesterol 37 mg
  • iron 2.7 mg
  • sodium 375 mg
  • calcium 95 mg

How to Make It

  1. Bring balsamic vinegar to a boil in a small, heavy saucepan. Reduce heat to medium; cook until reduced to 1/4 cup (about 5 minutes). Remove from heat.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 10 minutes or until tender. Sprinkle with 1/4 teaspoon salt; sauté 18 minutes or until onions are golden brown. Remove from heat.

  3. Preheat broiler.

  4. Sprinkle steak with remaining 1/4 teaspoon salt, pepper, and thyme. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cutsteak diagonally across grain into thin slices. Serve steak over onions; drizzle with balsamic glaze.

  5. Wine note: Steak and caramelized onions are fabulous partners for numerous red wines. But the balsamic vinegar glaze presents a bit of a challenge since vinegar can make wine taste sharp. One variety stands up especially well to vinegar: syrah (also known as shiraz). There are many great syrah/shirazes available. Try Geyser Peak Winery's shiraz from California, which is dense and lipsmacking--a steal at $ -Karen MacNeil