Flank Steak A La Willyboy Recipes

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FLANK STEAK WITH BALSAMIC BARBECUE SAUCE



Flank Steak With Balsamic Barbecue Sauce image

Provided by Bobby Flay

Time 1h30m

Yield 4 servings

Number Of Ingredients 21

1 1/2 cups balsamic vinegar
2 tablespoons canola oil
1 small onion, coarsely chopped
1 large clove garlic, coarsely chopped
1/2 cup ketchup
1 tablespoon ancho chile powder
1 1/2 teaspoons paprika
2 teaspoons dijon mustard
1 1/2 teaspoons red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1 small chipotle chile in adobo sauce, chopped
1 1/2 teaspoons packed dark brown sugar
2 teaspoons honey
2 teaspoons molasses
Kosher salt and freshly ground pepper
2 pounds flank steak
1 French baguette, halved lengthwise and cut into 4-inch pieces
Extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup grated monterey jack cheese
Sliced scallions, for serving

Steps:

  • 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.)
  • 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.
  • 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.
  • Thinly slice the steak against the grain. Arrange the steak slices on the bread and garnish with sliced scallions.

FLANK STEAK WITH BALSAMIC BBQ SAUCE



Flank Steak with Balsamic BBQ Sauce image

Provided by Bobby Flay

Time 2h5m

Yield 4 servings

Number Of Ingredients 22

3 cups balsamic vinegar
4 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 cup ketchup
1/3 cup water
2 tablespoons ancho chili powder
1 tablespoon paprika
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Pinch salt and freshly ground black pepper, plus more for seasoning
1 (2-pound) flank steak
1 French baguette, sliced
Olive oil
Salt and freshly ground black pepper
1 cup grated Monterey jack cheese
Sliced scallions, for garnish

Steps:

  • Put the balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and cook until reduced to 1 cup. Set aside.
  • Heat 2 tablespoons of the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the reduced vinegar and the remaining ingredients and simmer until thickened, stirring occasionally, for 10 minutes. Puree with an immersion blender until smooth and season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
  • Heat the grill to high.
  • Brush the flank steak with the remaining 2 tablespoons of oil and season liberally with salt and pepper. Grill until golden brown on the 1 side, about 4 minutes, turn over and grill until the other side is golden brown, about 4 minutes. Move to a cooler part of the grill away from direct heat. Baste with the sauce and turn several more times until cooked to medium-rare doneness, about 15 minutes longer. Remove from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before cutting against the grain into thin slices.
  • Put the bread on the grill, brush both sides with olive oil and season with salt and pepper. Grill the bread then remove from the grill. Top with mounds of grated Monterey jack cheese. Put the bread slices on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
  • Arrange the flank steak slices on the bread and garnish with sliced scallions before serving.

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