Grilled Balsamic Flank Steak

Flank steak. Adam and I's arch nemesis in the kitchen.

You can count the number of times we have attempted making any kind of steak at home on one hand. Easily. It's 4.

And of those, how many times did we either overcook or massively under-cook (and spend forever trying to get it cooked to the right temperature) the steak? 4.

That might explain why we prefer to get steak elsewhere.

I must have been off in la-la land when picking this recipe out for dinner last week. Why on earth would I pick a steak recipe with our stellar track record, not to mention I'm not a huge steak person? Sometimes, things are meant to be.

It took a bit of patience, and lots of testing with the meat thermometer, but we finally got the steak in the golden 130-135 degree range. After pulling it off and letting it rest a few minutes came the final test. We cut into the steak with breaths held -- was it overdone? Was it still completely rare? Instead, we were presented with a perfectly pink and juicy center with a nice outside crust full of balsamic flavor. Steak - 4, Us - 1.

Grilled Balsamic Flank Steak

Adapted from: Cooking Light, May 2010

1/3 cup blasamic vinegar
1 1/2 tablespoons Worcestershire sauce
3 teaspoons brown sugar
2 small cloves garlic, minced
1 1/2 pounds flank steak, cut into 4 pieces
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground black pepper

In a gallon-sized ziploc bag, combine balsamic vinegar, Worcestershire sauce, brown sugar, and garlic. Add steak and seal bag. Flip bag several times to coat steak. Let steak marinate at room temperature for at least 30 minutes, turning once. Meanwhile, pre-heat grill (to medium-high if using a gas grill).

Remove steak from ziploc and place on a plate. Sprinkle both sides of steak with salt and pepper. Set aside. Pour remaining marinade into a small saucepan over medium-high heat. Bring to a boil and cook for 5 minutes. Remove from heat.

Transfer steak from plate onto the grill once hot. Cook steak for 5 minutes on each side, basting with reduced marinade every few minutes, or until steak reaches an internal temperature between 130 and 135 degrees F. Remove steak from grill and allow to rest for 10 minutes prior to serving. Cut steak diagonally across the grain into thin slices.

Serves: 5

I wanted a little something else to go with the steak that wasn't my typical go-to bagged salad. I decided to make quinoa again, this time off the cuff with things from our fridge. Since the hubby actually had to debate going back for seconds versus a bowl of ice cream, I figured it must be pretty dang good. And if it's good, why then, I must share it with you! :)

Quinoa with Basil, Feta, and Roasted Red Peppers

In a medium saucepan, bring 2 cups fat-free reduced-sodium chicken broth and 1 cup rinsed and drained quinoa to a boil over medium-high heat. Cover, reduce heat to medium-low, and cook for 20 minutes. Remove from heat and stir in 1/4 cup crumbled feta, 2 tablespoons chopped basil, and 1/4 cup chopped roasted red peppers. Drizzle with 1 teaspoon balsamic vinegar and stir well to mix.

Serves: 10 as a side

Nutrition Facts - Balsamic Flank Steak
Serving Size 161g
Amount per serving
Calories 279	Calories from fat 102
% Daily Value
Total Fat 11.3g	17%
Saturated Fat 4.7g	24%
Cholesterol 75mg	25%
Sodium 485mg	20%
Total Carbs 3.0g	1%
Sugars 2.7g
Protein 37.9g
Vitamin A 0%	Vitamin C 0%
Calcium 2%	Iron 15%

Nutrition Facts - Quinoa
Serving Size 71g
Amount per serving
Calories 71	Calories from fat 16
% Daily Value
Total Fat 1.8g	3%
Saturated Fat 0.7g	3%
Cholesterol 3mg	1%
Sodium 168mg	7%
Total Carbs 10.9g	4%
Fiber 1.2g	5%
Protein 2.9g
Vitamin A 4%	Vitamin C 13%
Calcium 3%	Iron 4%