Recipe of the week: Flat Iron Steak With Balsamic Glaze

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.

Flat Iron Steak With Balsamic Glaze

1 flat iron steak, about 1¼ pounds

The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Sign up

½ tsp salt

¼ tsp ground black pepper

1 tsp garlic powder

1 tbsp favorite all-purpose seasoning for steak

¼ cup balsamic glaze

In small bowl, mix together salt, black 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. Serves 4.