Thursday, August 11, 2005
Flank Steak with Caramelized Onions and Balsamic Glaze
Source: Cooking Light
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
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.
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. (We cooked ours on the grill.)
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 $18. -Karen MacNeil
4 servings (serving size: about 3 ounces steak, about 1/4 cup onions, and about 1 tablespoon balsamic glaze)
Nutritional Information: CALORIES 317 (28% from fat); FAT 9.9g (sat 2.8g,mono 4.8g,poly 0.7g); PROTEIN 26.9g; CHOLESTEROL 37mg; CALCIUM 95mg; SODIUM 375mg; FIBER 3.4g; IRON 2.7mg; CARBOHYDRATE 30.6g
Maureen Callahan , Cooking Light, APRIL 2005
I talked about this recipe HERE.