Ingredients
- 1 flank steak (1.25 – 1.5lb)
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 2 T honey
- 1 medium yellow onion, sliced into thin half moons
- 4-5 cloves garlic, smashed
- 1/4 tsp red pepper flake
- 1/2 tsp kosher salt (plus more for pre-grill seasoning)
- 1/2 tsp black pepper
Preparation
Step 1
1.) Add all the ingredients for the marinade into a gallon-size ziploc bag, and smush everything around until it’s well-combined. Add the steak to the bag, squeeze out as much air as possible, seal it, place the bag into a bowl (to prevent any leaking or drips), and refrigerate it. Allow the steak to marinate for at least 8 hours, or as long as overnight.
2.) When you’re ready to cook your steak, remove the steak from the fridge about 30 minutes before you’re going to throw it on the grill. Preheat your grill to medium-high heat, and season the steak with an additional large pinch of kosher salt.
3.) While the grill is preheating, pour the marinade (onions, garlic, and all) into a skillet on the stovetop, and set it over medium heat. Allow the mixture to come to a boil, and let it boil down while you cook the steak – for starters, this will kill off any bacteria in the marinade from the meat. Additionally, it will make the onions incredibly soft, and concentrate the balsamic vinegar and honey.
4.) Grill the steak for about 10 minutes total – my husband found that ours was sticking a bit when he tried to flip it, so he ended up grilling it for about 7 minutes on the first side, and about 3 on the second. If you can get yours to flip, without destroying it, after 5 minutes, do it. If you prefer your steak more medium well, you can cook it for more like 6-7 minutes per side.
5.) Remove the steak from the grill, place it onto a plate or platter, and loosely tent it with foil. Allow it to rest for 10 minutes before cutting.
6.) While the steak rests, keep an eye on your onions. Turn off the heat when the marinade has reduced by half. Use a fork or slotted spoon to remove the onions to a small bowl – there is still a lot of oil in the marinade that has NOT cooked down, so you want to make sure to leave that oil behind in the pan.
7.) When the steak has finished resting, use a very sharp chef’s knife to cut it into thin slices against the grain of the meat. Serve with the onion jam.