Tuesday, June 14, 2016

Grilled Flank Steak with Balsamic Glaze

What says Father's Day better than steak?! NOTHING! This flank steak is a definite 10/10. A recipe that dad is bound to love!

Today I'm so thankful for my dad. He has been such a blessing in my life. I have learned so much from him and his "lessons". For example, just last night my dad stayed up to help me with my interior design materials board that was due this morning. I was stressed out of my mind and so he stayed right by me and even helped me cut out tiny slips of paper as labels for my project. More than anything, I have learned patience from him. He is the most kind and patient person that I know. 

Here's to father's who make us better people. Who teach us how to work. And who teach us EVERYTHING. We would be no where without them.  So show your dad how much you love him and make him the food that he loves. Here it is people: FLANK STEAK!

Grilled Flank Steak with Balsamic Glaze
For Steak:
1 1/2 pounds flank steak
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper

For Balsamic Glaze: (You can also buy this already made)
1 cup balsamic vinegar
Pinch of salt

For Steak:
In a small bowl, combine salt, cumin, coriander, and pepper and rub on all sides of steak. Preheat grill to around 400 to 500 degrees Fahrenheit. Place steaks on grill, flipping occasionally, until cooked to desired doneness (ours were super thin and cooked around 4-5 minutes each side).

For Glaze:
Bring vinegar to a boil in a small heavy saucepan; reduce to a simmer, and cook until thickened and syrupy, about 15 minutes. Remove from heat and stir in salt. Let cool completely before serving (glaze will thicken slightly as it cools).


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