Recipe Index

American | Rosemary Flank Steak with Balsamic Glazed Onions

Posted on May 12, 2011

Follow the timings and the steak comes out perfect!

Yield: 4 to 6 servings

rosemary flank steak with balsamic glazed onions


3 tablespoons fresh rosemary leaves

1/2 cup extra-virgin olive oil, divided

3 large cloves garlic, minced

1/2 teaspoon cracked black peppercorns

1/2 cup balsamic vinegar, divided

1 1/2 pounds flank steak, trimmed

kosher sea salt, to taste

freshly ground black pepper, to taste

2 medium red onions, peeled and sliced into 1/4-inch thick rounds



Crush the rosemary leaves lightly with a rolling pin to release their oil. In a small bowl, combine the rosemary with 1/4 cup of the olive oil, garlic, cracked peppercorns, and 2 tablespoons of the balsamic vinegar.

Place the flank steak in a shallow non-reactive dish (or vacuum marinator) and pour the marinade over. Turn the steak to coat both sides, pressing the spices onto the steak. Marinate for 30 minutes.

Preheat the grill to medium heat. Oil the grill. Remove the steak from the marinade. Brush off any garlic or spices clinging to the steak and season both sides well with salt and pepper. Place the steak on the grill and cook 2 to 3 minutes, then, without turning the steak over, rotate it 90 degrees and place it back on the grill. This will produce cross-hatch grill marks. Cook for an additional 2 to 3 minutes.

Brush the top of the steak generously with balsamic vinegar. Turn the steak over and brush the other side generously with balsamic vinegar. Cook 2 to 3 minutes, then rotate the steak 90 degrees and cook for another 2 to 3 minutes. Transfer to a platter and tent loosely with foil.

Clean and re-oil the grill. Brush the onion slices on both sides with olive oil and season well with salt and pepper. Grill the onions approximately 2 minutes on each side. (Maybe more, depending on how you like them.) Brush the onions with the remaining balsamic vinegar and cook for an additional 1 to 2 minutes.

Slice the flank steak, across the grain on the bias, into thin slices. Arrange the slices on a serving platter, and pour any juices that collected on the holding platter over the meat. Place the grilled balsamic onions on the platter with the steak.


(Ref. Sur La Table's "Rosemary Flank Steak with Balsamic Glazed Onions" recipe, "Chef's Table" class.)