Vanessa Wong's Balsamic Marinated Steak with Steak House Salad

By joejudy

Ingredients

• For the Balsamic Marinated Steak:
• 1 cup Balsamic Vinegar
• 1/2 cup Olive Oil
• 2 tablespoons Light Brown Sugar
• 2 cloves Garlic (crushed)
• 2 Sprigs Fresh Rosemary
• Salt and Pepper
• 2 pounds Skirt or Flank Steak (lightly pounded)
• For the Steakhouse Salad:
• 2 large Tomatoes (chopped)
• 1 small Red Onion (sliced)
• 1/2 cup Crumbled Gorgonzola or Blue Cheese
• Balsamic Vinegar
• Extra Virgin Olive Oil
• Salt and Pepper

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 1 cup Balsamic Vinegar
1/2 cup Olive Oil
2 tablespoons Light Brown Sugar
2 cloves Garlic (crushed)
2 Sprigs Fresh Rosemary
Salt and Pepper
2 pounds Skirt or Flank Steak (lightly pounded)

instructions For the Balsamic Marinated Steak: Mix all ingredients in large zip lock bag. Marinate in refrigerator overnight.

step 2

ingredients

instructions Remove from fridge 30 minutes prior to cooking. Grill for 2 to 4 minutes per side side for medium rare or 4 to 6 minutes per side for medium. Remove from heat and let rest for 5 minutes before slicing. Serve with Steakhouse Salad below.

step 3

ingredients 2 large Tomatoes (chopped)
1 small Red Onion (sliced)
1/2 cup Crumbled Gorgonzola or Blue Cheese
Balsamic Vinegar
Extra Virgin Olive Oil
Salt and Pepper

instructions For the Steakhouse Salad: Mix tomatoes, red onion and cheese in large mixing bowl. Drizzle with balsamic, olive oil and salt and pepper to taste. Chill in refrigerator until ready to serve.

Helpful Tips:
1. No need to chop the rosemary in the marinade. Rather, just give it a little rub to bruise the herb and help release the essential oils.
2. Pound the steak to tenderize the meat.
3. The balsamic vinegar and brown sugar create a delicious caramelized crust on the steaks.
4. After cooking, allow the steaks to rest and slice against the grain to ensure tender steak.

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