Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Maureen Callahan
Recipe by Cooking Light April 2005

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat broiler.

  • 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.

  • 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

Nutrition Facts

317 calories; calories from fat 28%; fat 9.9g; saturated fat 2.8g; mono fat 4.8g; poly fat 0.7g; protein 26.9g; carbohydrates 30.6g; fiber 3.4g; cholesterol 37mg; iron 2.7mg; sodium 375mg; calcium 95mg.
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