Flank Steak With Balsamic Barbecue Sauce (Bobby Flay) Recipe

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Flank Steak With Balsamic Barbecue Sauce (Bobby Flay)
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Ingredients
21
Count
Nutrition
991
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Make the sauce: Bring the balsamic vinegar to a simmer in a small saucepan over medium heat and cook until reduced by about half, 15 to 20 minutes. Set aside. Heat 1 tablespoon canola oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Add the ketchup and 3 tablespoons water and bring to a boil. Reduce the heat to a simmer and cook 5 minutes. Add the reduced balsamic vinegar, the chile powder, paprika, mustard, red wine vinegar, Worcestershire sauce, chipotle chile, brown sugar, honey and molasses. Simmer until thickened, stirring occasionally, 10 minutes. Puree with an immersion blender or transfer to a blender and puree until smooth. Season with salt and pepper. Pour the sauce into a bowl and let cool to room temperature. (The sauce will keep for 1 week refrigerated in a sealed container. If it gets too thick, stir in 1 to 2 tablespoons water.)
  2. Let the steak sit 30 minutes at room temperature before grilling. Meanwhile, preheat a grill to high. Brush the steak with the remaining 1 tablespoon canola oil and season liberally with salt and pepper. Grill over direct heat until browned on one side, about 3 minutes, then turn over and grill until the other side is browned, about 3 more minutes. Move to a cooler part of the grill, away from direct heat. Baste with the sauce and continue grilling, turning several more times, until medium rare, about 5 more minutes. Transfer to a cutting board and loosely tent with foil. Let rest 10 minutes.
  3. Meanwhile, make the cheesy bread: Brush the cut side of each piece of bread with olive oil and season with salt and pepper. Grill on both sides. Remove from the grill and top each piece with a mound of grated monterey jack cheese. Put the bread on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
  4. Thinly slice the steak against the grain. Arrange the steak slices on the bread and garnish with sliced scallions.
  5. Photograph by Con Poulos
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 990.76 Kcal (4148 kJ)
Calories from fat 479.62 Kcal
% Daily Value*
Total Fat 53.29g 82%
Cholesterol 208.08mg 69%
Sodium 869.61mg 36%
Potassium 1045.99mg 22%
Total Carbs 53.19g 18%
Sugars 24.49g 98%
Dietary Fiber 3.23g 13%
Protein 65.86g 132%
Vitamin C 9mg 15%
Vitamin A 1.3mg 43%
Iron 6.8mg 38%
Calcium 565mg 57%
Amount Per 100 g
Calories 207.8 Kcal (870 kJ)
Calories from fat 100.6 Kcal
% Daily Value*
Total Fat 11.18g 82%
Cholesterol 43.64mg 69%
Sodium 182.39mg 36%
Potassium 219.39mg 22%
Total Carbs 11.16g 18%
Sugars 5.14g 98%
Dietary Fiber 0.68g 13%
Protein 13.81g 132%
Vitamin C 1.9mg 15%
Vitamin A 0.3mg 43%
Iron 1.4mg 38%
Calcium 118.5mg 57%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.6
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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