Filed Under: 30 minutes or more, Ages & Stages 13-16, Ages & Stages 3-5, Ages & Stages 6-8, Ages & Stages 9-12, Beef, Dinner, Father's Day, Pregnancy

Balsamic Steak

MEAL ONE: Flank steak is an economical cut of meat that's most tender served rare or medium-rare. Here, a flavourful balsamic vinegar marinade kicks the flavour up a notch. Team the steak with mashed potatoes and your family's fave vegetable, then serve up the leftovers for MEAL TWO, a colourful salad the following day.

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February 18th, 2007

By Heather Trim

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“This was easy and delicious — better still, the kids ate it and Evan didn’t throw too much on the floor.”
Simon C., Dad of Christine, 11, Luke, 3, and 18-month-old Evan, Toronto

Servings
4
Prep Time
30 minutes
Ingredients
  • 1/4 cup (75 mL) olive oil
  • 1/4 cup (50 mL) balsamic vinegar
  • 3 cloves garlic, minced
  • 2 tsp (10 mL) dried basil
  • 1 1/2 lb (750-g) flank steak
  • 1/2 tsp (2 mL) salt
    • Directions
  • 1.

    In a shallow non-metallic dish just large enough to hold steak, whisk together oil, vinegar, garlic and basil. Pour 1/4 cup (75 mL) oil mixture into a glass measure to use as dressing for “Suit-Yourself Steak Salad”, cover and refrigerate.

  • 2.

    With a sharp knife, very lightly score steak every couple of inches on both sides. Add steak to dish, turning to coat with marinade. Let stand at room temperature, turning occasionally, for at least 10 minutes or up to 30 minutes (or refrigerate, covered, for up to 24 hours, turning occasionally).

  • 3.

    When ready to cook, set broiler rack about 4 inches (10 cm) from broiler; preheat broiler to high. Remove steak from dish, discarding marinade. Sprinkle both sides of steak with salt; put on a foil-lined, rimmed baking sheet. Broil for 5 to 6 minutes per side for medium-rare (steak will be more moist and tender if not overcooked). Remove steak to a cutting board; cover loosely with foil and let stand for 5 minutes.

  • 4.

    Slice off about one-third of steak for “Suit-Yourself Steak Salad”, set aside to cool, then wrap and refrigerate. Thinly slice remaining steak crosswise; serve at once.

    • Nutrients Per Serving
    per serving: 242 calories, 14 g fat, 8 mg calcium, 246 mg sodium, 1.4 g carbohydrates, 0.1 g fibre, 26.1 g protein
    Balsamic Steak
    Photos by Janet Bailey
    Food Styling by Marilyn Dunphy
    Prop Styling by Emily Vezér
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