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Flavorful Balsamic Glazed Flank Steak Recipe with Fresh Chimichurri Sauce

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A quick and easy recipe featuring perfectly seared flank steak coated in a tangy-sweet balsamic glaze, served with a fresh, herbaceous chimichurri sauce. Ideal for weeknight dinners or casual entertaining.

Ingredients

Scale
  • 1.5 pounds flank steak (well-marbled)
  • 1/2 cup balsamic vinegar (120 ml)
  • 2 tablespoons brown sugar
  • 3 cloves garlic, minced
  • 1/4 cup olive oil (60 ml), extra virgin
  • 1 cup fresh parsley, packed and finely chopped
  • 1/4 cup fresh cilantro, packed and chopped
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • Salt, to taste
  • Black pepper, to taste
  • Optional: 1 small shallot, finely minced

Instructions

  1. Prepare the chimichurri: In a mixing bowl, combine parsley, cilantro, minced garlic, red pepper flakes, red wine vinegar, olive oil, salt, and optional shallot. Stir well and set aside to let flavors meld.
  2. Make the balsamic glaze: In a small saucepan over medium heat, combine balsamic vinegar and brown sugar. Stir occasionally and simmer gently until thickened and reduced by about half, about 10 minutes. Remove from heat and let cool slightly.
  3. Season the flank steak: Pat the steak dry with paper towels and season generously with salt and black pepper on both sides.
  4. Cook the steak: Heat a cast iron skillet over medium-high heat and add 1 tablespoon olive oil. Once shimmering, add the steak and sear for 4-5 minutes per side for medium-rare, adjusting time for desired doneness. During the last minute on each side, brush the balsamic glaze over the steak to build a shiny crust.
  5. Rest the steak: Transfer steak to a cutting board, tent loosely with foil, and rest for 5-10 minutes to allow juices to redistribute.
  6. Slice and serve: Slice the steak thinly against the grain. Arrange on a platter and spoon chimichurri over the top or serve on the side.

Notes

Keep a close eye on the balsamic glaze to prevent burning as it thickens quickly. Resting the steak after cooking is essential for juicy, tender meat. Slice thinly against the grain for best texture. If steak is thick, finish in a 400°F oven for 5 minutes after searing to avoid overcooking the surface. The chimichurri should be fresh; dried herbs won’t provide the same flavor.

Nutrition

Keywords: balsamic glazed flank steak, chimichurri sauce, quick steak recipe, weeknight dinner, easy steak recipe, balsamic vinegar glaze, fresh herbs, healthy steak dinner

Find it online: https://tempotaste.com/flavorful-balsamic-glazed-flank-steak-recipe-with-fresh-chimichurri-sauce/