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