Grilled Flank Steak with Balsamic Glaze and 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.

Yield: 4 servings (serving size: 3 ounces steak, 1 tablespoon glaze, and 1 tablespoon orange gremolata)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Hours

Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 0.0%
  • Fat: 8.3g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 25.6g
  • Carbohydrate: 12.2g
  • Fiber: 1.6g
  • Cholesterol: 40mg
  • Iron: 3.4mg
  • Sodium: 378mg
  • Calcium: 86mg

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

Preparation

  1. 1. Prepare grill.
  2. 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. 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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