Flank Steak with Caramelized Onions and 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.

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 28%
  • Fat: 9.9g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 26.9g
  • Carbohydrate: 30.6g
  • Fiber: 3.4g
  • Cholesterol: 37mg
  • Iron: 2.7mg
  • Sodium: 375mg
  • Calcium: 95mg

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

Preparation

  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 $18. -Karen MacNeil
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Flank Steak with Caramelized Onions and Balsamic Glaze Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy