Seared Flank Steak with Bacon Balsamic Glaze
Description
Adam Moore's peppercorn-crusted flank steak — seared hard in a grill pan, rested, and sliced thin against the grain, then topped with a quick pan sauce of crisped bacon, balsamic vinegar, and beef broth thickened with cornstarch. Finished with fresh parsley. An elegant steak dinner with minimal fuss.
Ingredients
Instructions
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Heat a stove-top grill pan with cooking spray over medium-high heat.
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Place peppercorns in a plastic bag and smash with the flat side of a meat mallet until finely crushed.
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Season both sides of the flank steak with the crushed peppercorns, salt, and granulated garlic.
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Place the steak on the hot pan and cook 5 minutes per side for medium doneness.
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Remove from heat and let the steak rest for 10 minutes, then slice crosswise into ÂĽ-inch thick slices against the grain.
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While the steak cooks, place diced bacon in a large skillet over medium heat and cook until browned and crisp.
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Add balsamic vinegar to the skillet and simmer 5 minutes until the liquid reduces.
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In a small bowl, whisk beef broth and cornstarch together until the cornstarch is fully dissolved, then add to the skillet.
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Simmer 2 minutes, bringing to a full boil, until the sauce thickens.
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Remove from heat, spoon the bacon balsamic sauce over the sliced steak, and top with chopped parsley.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 6g30%
- Cholesterol 75mg25%
- Sodium 380mg16%
- Total Carbohydrate 6g2%
- Sugars 4g
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Crush the peppercorns by placing them in a plastic bag and smashing with the flat side of a meat mallet — this is faster than a pepper mill and gives a coarser, more rustic crust.
Let the steak rest for a full 10 minutes after searing before slicing — this keeps the juices in the meat rather than on the cutting board.
