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Grilled Flank Steak with Balsamic Glaze and Orange Gremolata

Oxmoor House
Prep time 2 mins
Cook time 12 mins
Other time 5 hrs
Yield 4 servings (serving size: 3 ounces steak, 1 tablespoon glaze, and 1 tablespoon orange gremolata)
Gremolata, a zesty Italian garnish traditionally made of minced parsley, lemon rind, and garlic, is simple to prepare and great for adding a burst of fresh flavor to a variety of dishes. Here, we've substituted orange rind for the lemon rind. Serve with mashed sweet potatoes.

Ingredients

  • 1 (1-pound) flank steak, trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium-size red onion, cut into 8 wedges
  • Cooking spray
  • 1/2 cup balsamic vinegar
  • 1/4 cup finely chopped shallots
  • Orange Gremolata

Nutrition Information

  • calories 236
  • caloriesfromfat 0.0 %
  • fat 8.3 g
  • satfat 3.4 g
  • monofat 3.6 g
  • polyfat 0.8 g
  • protein 25.6 g
  • carbohydrate 12.2 g
  • fiber 1.6 g
  • cholesterol 40 mg
  • iron 3.4 mg
  • sodium 378 mg
  • calcium 86 mg

How to Make It

  1. Prepare grill.

  2. Sprinkle steak with salt and pepper. Place steak and onion wedges on a grill rack coated with cooking spray. Grill 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

  3. While steak grills, combine balsamic vinegar and shallots in a small saucepan. Bring to a boil; reduce heat, and simmer 7 minutes or until reduced to 1/4 cup. Drizzle balsamic mixture over steak slices, and sprinkle with Orange Gremolata.

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