Monday, April 25, 2011

Balsamic Vinegar Flank Steak Served with Quinoa

Things have been both exciting and stressful this past week.  Here is a sum up: Al got a job, our cat Lyonel had to go to the emergency vet and we spent an arm and a leg on... his leg (he got a massive bloody boo boo).  We haven't had any time to sit down and just have dinner for the two of us until tonight, and it felt so good to do that.  I've been on a mission to use up my stash of pantry items, and this tasty meal made a minor dent.

I had intended the quinoa to be served in a patty, but that was not happening.  If you want to learn how to make the quinoa, head over to Chef Barrs Creations to check it out!  Anyway, I loved this meal.  It took up a bit of time to complete the prep work, but it took less than 30 minutes to cook it all up.  That's with 10 minutes of cooling time!  Alex didn't seem to be a big fan since he doesn't like balsamic vinegar, but he went back for seconds so I'm pretty sure that he liked it :) Rating 8.5/10.
Balsamic Flank Steak
Adapted from Blissfully Delicious (and Jaden Hair)

1 1/2 lb flank steak
1 1/2 tbsp butter
1 shallot- minced
2 cloves of garlic- minced
1 cup balsamic vinegar
2 tsp sugar
1/4 cup chicken, beef, or veggie stock (I used veggie)
2 tbsp soy sauce

To make the marinade: melt the butter in a saucepan over medium heat.  Add in the shallot and garlic and cook for 3-5 minutes, or until soft and fragrant.
Pour in the balsamic vinegar, bring to a boil, and reduce heat to low.  Simmer for 15 minutes.
Add in the sugar, stock, and soy sauce.  Return to a boil and then set aside and bring to room temperature.

Reserve 1/4 cup of the marinade.  Use the rest to marinate the flank steak in a baking dish.  Cover and refrigerate for at least 2 hours.

30 minutes before you preheat your broiler, remove the steak and let it sit at room temperature.  Pat dry before cooking!

Broil for 6 minutes on each side to cook to medium.  Add a minute or two of cooking per side if you like your meat on the medium-well side of done.  Make sure that your meat is cooked through- it may take longer if your cut is thicker.  I cooked the quinoa up in the last few minutes of broiling.

Let the meat rest for a few minutes and cut against the grain.
Reheat the reserved marinade (if you like balsamic vinegar that is) and pour it over your prepared plate for that extra wow factor.

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