Balsamic vinegar can be taken to a deeper “flavor dimension” by creating a balsamic glaze, said Susan Selasky in the Detroit Free Press. Bring some inexpensive balsamic to a boil in a saucepan, lower the heat, and keep cooking, “reducing it to a syrupy consistency.” A pint bottle makes a half-cup of glaze, which pairs well with grilled vegetables, strawberries or the steak below.
Serves 4.
1 flat iron steak, about 1 1/4 lb
1/2 t salt
1/4 t ground black pepper
1 t garlic powder
1 T favorite all-purpose seasoning for steak
1/4 C balsamic glaze
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In small bowl, mix together salt, pepper, garlic powder and seasoning. Rub mix on both sides of steak. Refrigerate for at least 30 minutes or up to several hours.
Preheat grill to medium-high or turn on broiler. Remove steak from refrigerator 15 minutes before cooking. Place steak on grill and cook 6 – 7 minutes on one side or until it has nice grill marks. Turn and move to a cooler part of the grill and finish cooking–another 8 to 10 minutes for medium-rare. Flat iron steaks are typically thin and cook quickly.
Remove steak and let rest 5 minutes. Cut into thin slices across the grain and arrange on a serving platter. Drizzle with balsamic glaze.
