Eight for dinner? This elegant but easy entrée will make an impression.
Grilled Flank Steaks with Rosemary-Balsamic Glaze
- Prep Time 25 min
- Total 4 hr 25 min
- Servings 8
- Ingredients 9
Ingredients
- 2 beef flank steaks (1 lb each)
- 1/3 cup balsamic vinegar
- 2 tablespoons packed brown sugar
- 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
- 3 cloves garlic, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup reduced-sodium beef broth
- 2 teaspoons cornstarch
Make With
Progresso Broth
Instructions
-
Step1Trim fat from beef. Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern on both sides of beef. Place in shallow glass dish. In small bowl, mix vinegar, brown sugar, rosemary, garlic, salt and pepper; pour evenly over beef. Cover; refrigerate at least 4 hours but no longer than 24 hours, turning occasionally.
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Step2Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Remove beef from marinade; reserve marinade. Place beef on grill over medium heat. Cover grill; cook about 12 minutes for medium doneness, turning after 6 minutes.
-
Step3Meanwhile, in 1-quart saucepan, heat reserved marinade to boiling over medium-high heat. Boil 3 to 4 minutes or until reduced by half. In small bowl, mix broth and cornstarch; stir broth mixture into marinade. Cook about 2 minutes, stirring occasionally, until thickened.
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Step4Place beef on cutting board; cut diagonally into thin slices. Place slices on serving platter. Spoon sauce over beef.
Nutrition
190
Calories
8g
Total Fat
26g
Protein
5g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 190
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 3g
- 15%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 16%
- Sodium
- 200mg
- 8%
- Potassium
- 250mg
- 7%
- Total Carbohydrate
- 5g
- 2%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 4g
- Protein
- 26g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 15%
- 15%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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