Grilled Flank Steak with Balsamic Glaze and Orange Gremolata

Grilled Flank Steak with Balsamic Glaze and Orange Gremolata Recipe
Oxmoor House
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.

Yield:

4 servings (serving size: 3 ounces steak, 1 tablespoon glaze, and 1 tablespoon orange gremolata)

Recipe from

Recipe Time

Prep: 2 Minutes
Cook: 12 Minutes
Other: 5 Hours

Nutritional 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

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

Preparation

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.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
My Notes

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

Add Note