Grilled Flank Steak with Balsamic Glaze

Sourdough Sunday


Description: A guaranteed crowd pleaser, this grilled flank steak combines a delicious rub and balsamic glaze that created an exquisite entrée in no time.
$ 43.09
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: 4
Time: 20 m (5 m prep, 15 m cook)
(Ingredients and measurements subject to availability)


  1. 1 1/2 pounds flank steak
  2. 1 teaspoon salt*
  3. 1/2 teaspoon ground cumin
  4. 1/2 teaspoon ground coriander
  5. 1/4 teaspoon ground black pepper*

Balsamic Glaze:

  1. 1 cup balsamic vinegar
  2. Pinch of salt

Creamy Mashed Potatoes:

  1. 7 medium-sized potatoes, peeled and cubed
  2. 4 Tablespoons butter
  3. Dash of milk (or until desired consistency is met)
  4. 2 teaspoons parsley
  5. Salt and Pepper to taste*

*Not provided:
Salt and Pepper

Small mixing bowl
Small Sauce Pan



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


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

Mashed Potatoes:

  1. Place cut potatoes, in a large pot filled with water (the potatoes should be covered with about 1/2 inch water).
  2. Cook until potatoes are tender.
  3. Drain water and add butter, milk and parsley.
  4. Mash to desired consistency and salt and pepper to taste

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