Chef Shelly’s Balsamic glazed flank steak
Balsamic Glazed Flank Steak with Blistered Tomato Reduction, Maple Sweet Potato Puree & Lemon Garlic Asparagus by Chef Shelly Meyer
Balsamic Glaze Marinade
Ingredients:
2 pounds of Charolais Flank Steak
1 TB Light Olive Oil
1 medium shallot
2 cloves garlic chopped
1/2 cup balsamic vinegar
1/3 cup soy sauce
2 TB Worcestershire Sauce
3 TB Blackstrap Molasses
1 tsp salt
1/2 tsp fresh cracked pepper
Make the marinade: in a fry pan with enough oil to coat the bottom of the pan. Sweat minced shallots until softened. Add a pinch of salt & pepper, then add the minced garlic & sautee for another minute. Deglaze with balsamic vinegar and add the remaining marinade ingredients.
Simmer for 2 minutes. Let the marinade completely cool.
Place meat & marinade in a plastic bag or dish. Refrigerate for 2-6 hours). Flip meat several times to coat.
Sweet Potatoes
Ingredients: 3 TB butter, 3 TB Maple Syrup, 1 tsp salt and pepper
Directions: Bake Sweet Potatoes at 400F for 1 hour or more. When completely soft remove from oven & let cool enough to handle. Remove the skin and add potatoes to a saucepan with the butter, maple syrup, salt & pepper. When butter is melted, mash all ingredients together. Taste for seasoning. Can cover & keep warm on stove-top until ready, stirring frequently. You can also add a dash of cream for more decadence.
Asparagus
Ingredients: 1 bunch of asparagus, 2 cloves chopped garlic, 1 small shallot chopped, 1 TB fresh lemon juice and zest, 1 tsp salt and 1/2 tsp fresh pepper.
Directions: Prep asparagus by removing woody bottoms. Toss spears with garlic, shallot, oil, salt & pepper on a sheet pan. Timing Tip: Wait until meat is resting before roasting in 400F preheated oven for 10-15 mins or until done. Remove, add the lemon zest & 1 TB lemon juice, and toss to combine & taste for seasoning.
Topping, Blistered Tomatoes
Ingredients: 12 oz cherry tomatoes, 2 TB fresh chopped parsley, (water if needed to thin)
Directions: Prep the topping by lightly scoring the stem side of tomato approximately 1/8”. Set aside until time to add to pan with reserved marinade. Prep the parsley & set aside until later.
Grill the Steak and make the balsamic glaze:
Remove meat from the marinade, reserving marinade for sauce. Grill Flank on a preheated hot grill to your preferred doneness. When done cooking, remove to a platter, and cover with tented foil. Let rest for 8-10 minutes.
Place reserved marinade back into fry pan, bring to a boil, reduce to simmer, add tomatoes and cover. Let tomatoes burst and manage heat until you create a sauce like consistency. Add 1/4 cup of water if necessary to help tomatoes macerate and/or thin the sauce. Stir in half of the chopped parsley. Taste for seasoning.
Finishing touches
Plate by slicing the flank steak against the grain (pour resting juices from the platter into reduced sauce. Put a small mound of sweet potato puree on the plate, top with asparagus spears, then lay slices of flank over asparagus. Top flank with a spoonful of tomatoes & sauce reduction. Garnish with remaining parsley.
Enjoy!
Chef Shelly Meyer
A native Montanan since she was five, Chef Shelly offers her services as a private chef in and around the Bitterroot Valley where she prepares delectable meals for residents, vacationers, special occasions, and business events. Including guests of Chief Joseph Ranch where the popular Paramount series Yellowstone is filmed.
Chef Shelly is the creator of Montana Flavor 2 Savor; an adventure for your pallet