Flank Steak with Rosemary, Black Pepper and Balsamic Vinegar

The flank steak is served over salad greens. To tenderize pound with a meat mallet or marinating. This one calls for a little pounding action.

See my suggestion for pairing this recipe with a flavorful red wine.

Serves 4

Ingredients:

  • 1-1½ pound flank steak, trimmed and cut into four portions
  • 4 teaspoons rosemary, finely chopped
  • 1½ teaspoons fresh rosemary, finely chopped
  • 1½ teaspoons black peppercorns, finely crushed
  • 1 teaspoon Kosher salt
  • 2 teaspoons vegetable oil
  • ½ cup balsamic vinegar
  • 8 ounces salad greens, a mixture with arugula, washed and dried
  • Cherry tomatoes, enough for each salad to have at least 3 or 4

    Instructions:

    Cover the steaks with plastic wrap and gently pound them with the flat side of a meat mallet to thin them slightly. Combine the rosemary, pepper, salt and press it onto the steaks. Coat a large skillet with the oil and set it over high heat. When the oil is barely smoking, add the meat, lower the heat slightly and sear the steaks, about 4 minutes on each side for medium rare.

    Transfer the meat to a cutting board and tent with foil.

    Add the vinegar to the pan and bring the vinegar to a boil. Continue boiling, stirring and scraping with a wooden spoon to dislodge any browned bits stuck to the pan, until the vinegar is reduced to about 3 tablespoons, about 5 minutes. Stir in any juices collected from the meat. Cut the steaks into ¼ inch thick slices. Portion the salad greens onto four plates and arrange the meat slices on top, add the tomatoes. Spoon the sauce over the meat and the greens and serve.

    If you like a little more salad dressing add a splash of extra virgin olive oil.

    Serve with a Malbec, a big, bold red wine with an aroma of fresh cherries and delicate notes of rose, providing a good balance of oak and fruit. The Malbec has the versatility and spice-affinity to handle a stunning array of food combinations.

    Create Your Own

    Add other vegetables to salad such as cucumbers, sliced red or green bell peppers, or grilled asparagus.