Balsamic-Marinated Flank Steak
by Colby Garrelts, Chef , Bluestem, Kansas City, Mo.
- 2 16-ounce Certified Piedmontese Flank Steak
- 1 cup balsamic vinegar
- 1 cup soy sauce
- 1 cup brown sugar
- 1 tablespoon fresh ginger, minced
- 4 tablespoon olive oil
- 4 cloves garlic, minced
- 4 large oyster mushrooms, cleaned
- 2 baby bok choy, quartered lengthwise
- Olive oil for grilling
- Salt and pepper
To prepare the flank steak:
In a bowl, combine the balsamic vinegar, soy, garlic, and brown sugar and chill. In a separate dish, pour half of the marinade over the flank steak. Cover the steak and refrigerate overnight, turning once. Add the ginger and olive oil to the remaining marinade, mix and refrigerate.
Season both sides of the steak with salt and freshly ground pepper. In a hot skillet with 2 tablespoons of olive oil, grill the steak on both sides until desired doneness. Let the steak rest for 10 minutes, then slice when ready to serve.
To prepare the mushrooms and bok choy:
Heat 1 to 2 tablespoons olive oil in skillet. Grill mushrooms for about 8 minutes, turning occasionally, until partially charred. The bok choy should be grilled in a hot skillet in 2 tablespoons olive oil, about 5 minutes, until slightly charred. Again, turn it a couple of times in the grilling process.
In a clean bowl toss the mushrooms and bok choy with half the remaining marinade/vinaigrette. Slice the steaks; divide between 4 plates with the mushrooms and bok choy. Bring remaining marinade to a simmer in a saucepan, then drizzle it over steak slices, mushrooms, and bok choy and serve.
Pairing: Wine: Go big here! Syrah or even amarone would be very big and juicy. Beer: Stout beer or a really big domestic-style tripel would work nicely.