Honey Balsamic Flank Steak with Onion Jam

As someone who is not a HUGE red meat eater, there is one kind of red meat that my husband and I BOTH enjoy equally – flank steak. I marinate it for several hours (or overnight, preferably), he throws it on the grill (or we throw it under the broiler, during the 8 months a year that outdoor grilling is not possible), and I take the crispy end pieces, while he enjoys the bright pink center cuts. Fine by me!

The marinade I use is always pretty much the same – varying only based on my mood at the moment, and what I do or do not have on hand that day. This time, I decided to take it one step further by boiling the marinade (and the onions in it) down to transform the onions to an almost jam-like consistency – and you can bet I’ll be doing it this way from now on.

Honey Balsamic Flank Steak with Onion Jam

Honey Balsamic Flank Steak with Onion Jam
serves 3-4

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

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.

Honey Balsamic Flank Steak with Onion Jam

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.

Honey Balsamic Flank Steak with Onion Jam

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.

Honey Balsamic Flank Steak with Onion Jam

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.

Honey Balsamic Flank Steak with Onion Jam

My husband and I agreed that this meal was one of the best we’ve had in recent memory. The steak was SO flavorful – and the onion jam added an extra layer of flavor and texture that was incredible. I went back for seconds (which I NEVER do with red meat, on the rare occasions that I eat it), so that should tell you something! My husband was already planning on piling the extra steak and onions onto a hamburger bun (perhaps with some melted cheese?) for today’s lunch, and I must admit that I’m kind of jealous.

Wait until I tell you about the kale salad I made with this steak,


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