balsamic flank steak & asparagus.

okay, this has actually a longer title: broiled flank steak over caramelized mushrooms and onions with a balsamic reduction glaze, served with asparagus. whew!


  • 16 oz lean flank steak
  • 1 medium red onion
  • 1 medium yellow onion
  • 2 cups mushrooms
  • 2 cloves garlic
  • one bunch of asparagus
  • 1 cup balsamic vinegar
  • 1 TB extra virgin olive oil
  • 2 TB red cooking wine
  • 2 tsp pepper
  • 1 tsp salt
  • 2 tsp dried thyme


place a large shallow saucepan over high heat, add evoo and let heat.

slice onions vertically into thin long pieces like so:

add onions to pan:

slice mushrooms, add to pan:

saute for about 10 minutes. while sauteing, prepare your asparagus and flank steak (see below) after 10 minutes, add 2 cloves of pressed garlic:

saute for another 5 minutes, add 2 TB of red cooking wine, 1 tsp thyme, 1/2 tsp salt, and 1 tsp pepper:

let saute for the rest of the time it takes to prepare the meal.

to prepare asparagus, slice ends off at a diagonal. place spears in a saucepan filled with about one inch of water. place saucepan on stove but do not turn on heat until later.

to prepare flank steak, salt and pepper both sides with 1/2 tsp of salt and 1 tsp of pepper. also add the 1 tsp of dried thyme to each side:

place tin foil over broiler pan and poke holes for ventilation:
place prepared flank steak on foil:

place steak in preheated broiler (i used my toaster over, you can use your full size oven):

make sure to keep stirring the onions and mushrooms!

measure one cup of balsamic vinegar into small saucepan and bring to a boil:

reduce heat to medium and let simmer until the vinegar reduces to about 1/3 cup of liquid:

after the steak has been broiling for about 7 minutes and it is brown on top, flip over:

turn your asparagus burner on, make sure you have a lid on the pan, and bring water to a boil, then reduce to low heat and steam for about 5 minutes:

check the flank steak after about another 7 minutes and if it is done to your liking, pull it out and slice it into 15 thin strips:

place a serving of asparagus on a plate. place 1/3 of the onions and mushrooms on the plate and then place 5 strips over the bed of onions and mushrooms. drizzle with a third of the balsamic reduction:


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