GRILLED FLANK STEAKS WITH ROSEMARY-BALSAMIC GLAZE

Grilled Flank Steaks with Rosemary-Balsamic Glaze image

Eight for dinner? This elegant but easy entrée will make an impression.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 4h25m

Yield 8

Number Of Ingredients 9

Previous Next

Ingredients

2 beef flank steaks (1 lb each)
1/3 cup balsamic vinegar
2 tablespoons packed brown sugar
1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
3 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup reduced-sodium beef broth
2 teaspoons cornstarch

Steps:

Trim fat from beef. Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern on both sides of beef. Place in shallow glass dish. In small bowl, mix vinegar, brown sugar, rosemary, garlic, salt and pepper; pour evenly over beef. Cover; refrigerate at least 4 hours but no longer than 24 hours, turning occasionally.
Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Remove beef from marinade; reserve marinade. Place beef on grill over medium heat. Cover grill; cook about 12 minutes for medium doneness, turning after 6 minutes.
Meanwhile, in 1-quart saucepan, heat reserved marinade to boiling over medium-high heat. Boil 3 to 4 minutes or until reduced by half. In small bowl, mix broth and cornstarch; stir broth mixture into marinade. Cook about 2 minutes, stirring occasionally, until thickened.
Place beef on cutting board; cut diagonally into thin slices. Place slices on serving platter. Spoon sauce over beef.

Nutrition Facts : Calories 190, Carbohydrate 5 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 4 g, TransFat 0 g