This was such a flavorful dinner, I'm excited to share it with you! Taken from my Cuisine Tonight Favorites magazine, this is a quick and easy steak dinner. The sweet balsamic vinegar caramelizes the meat, making for a tender finish with a complementary parsley-cilantro sauce. I was skeptical about the sauce at first but it truly made the meal. Nutrition facts for this serving includes 454 calories, 10g carb, 1g fiber and 37g of protein.
for the marinade and steak
1/3 cup balsamic vinegar
2 tbsp. brown sugar
1/2 tsp. salt
1 lb flank steak (enough for two)
for the sauce
1 cup chopped parsley
1 cup chopped cilantro
2 cloves of garlic
1/3 cup olive oil
1/4 fresh lime juice
1/2 tsp. salt
Pinch of red pepper flakes
Preheat grill to medium-high. We used the Egrill, but if you are grill-less, this works on a griddle, just takes a little longer to cook.
In a large bowl, whisk together vinegar, sugar and salt for the marinade until the sugar is dissolved. Add the steak to the bowl, piercing all over with a fork. Make sure the meat is covered and set in the fridge for no more than 30 minutes.
In a mini-processor, add the parsley, cilantro, garlic, oil, lime juice, salt and pepper flakes for the sauce. Process until smooth and set aside.
Remove steak and set on the grill, reserving the marinade. Cook covered for 6-7 minutes on each side (for medium-well).
When the steak is nearly done, flip and baste the other side with the reserved marinade. This creates the caramelized finish as it grills.
Once cooked to your liking, remove and thinly slice diagonally against the grain. Serve steak with the sauce and enjoy!
Paired with roasted asparagus and mashed potatoes for one perfect Saturday night meal. Max Man has already asked for this dinner again soon.