Recipes

Pairs Well With

• Zinfandel

Ingredients

• 1 1/2 pounds flank steak
• Salt and pepper to taste
• 1/2 cup balsamic vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil

Side Dish:

• Grilled vegetable skewers (bell peppers, onions, zucchini)
• Quinoa salad with roasted vegetables

Preparation

• Preheat the grill to medium-high heat.
• Season the flank steak with salt and pepper on both sides.
• In a small saucepan, combine the balsamic vinegar, honey, minced garlic, Dijon mustard, and olive oil. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally, until the glaze thickens slightly.
• Grill the flank steak for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your preference.
• Brush the balsamic glaze on both sides of the steak during the last few minutes of grilling.
• Remove the steak from the grill and let it rest for a few minutes.
• Slice the steak against the grain and serve with grilled vegetable skewers and quinoa salad with roasted vegetables on the side.