PEAR BALSAMIC FLANK STEAK

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Pear Balsamic Flank Steak image

Provided by Food Network

Categories     main-dish

Time P2DT1h20m

Yield 8 servings

Number Of Ingredients 13

3 Anjou or Bosc pears, peeled, cored and sliced
1 onion, sliced
1/4 cup chopped garlic
1/4 cup coarsely chopped fresh rosemary leaves
1 cup white grape juice
1 cup balsamic vinegar
1 cup beef stock
1/2 cup brown sugar
1/2 cup hoisin sauce
1/2 cup barbecue sauce
1/4 cup tomato paste
3 pounds flank steak, trimmed
2 tablespoons olive oil

Steps:

  • Combine the marinade ingredients in a non-reactive bowl large enough to accommodate the steak and mix well to dissolve the sugar. Submerge the steak in the liquid and let it marinate for 2 days, covered, in the refrigerator.
  • When you are ready to cook, remove the flank steak from the marinade and let it come to room temperature, about 30 minutes. Heat a grill or grill pan on high heat. Rub the steak with 1 tablespoon olive oil. Grill the steak for about 8 to 10 minutes per side for medium rare. Let the steak rest for about 15 minutes before slicing.
  • While the steak is cooking and resting, heat the remaining olive oil in a skillet over high heat. Remove the onions and pears from the marinade and saute them until they are golden and caramelized, about 8 minutes. Set the onions and pears aside and strain the marinade into the hot skillet. Cook until the marinade is reduced by half.
  • To serve, slice the steak into thin slices against the grain. Top the slices with the caramelized onions and pears and the reduced marinade.

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