Balsamic Flank Steak

This is a simple recipe that can be cooked indoors in a skillet or grill pan or outside on the grill.  The Balsamic reduction makes a nice sauce and gives it a great flavor boost.  Be aware that the vinegar reduction process can get messy if your skillet is too small.

Printable Recipe

Ingredients
1 ½ lbs. flank steak (cut into 2 pieces, if desired)
1 cup balsamic vinegar

Directions
If cooking indoors in a skillet, heat one tablespoon oil in a large skillet over high. Season steak with salt and pepper and place in the skillet. Cook, turning once, 6 to 8 minutes total for medium-rare. If grilling: Grill the steak for 1 to 2 minutes per side over direct heat, then move to a cooler section of the grill and continue to cook until desired internal temperature is reached.  Check for doneness with an instant-read thermometer (125°F for rare, 130-135°F for medium rare, and 135-140°F for medium). 

Transfer to a plate, cover loosely with foil, and allow to rest 5 to 10 minutes.  Add vinegar to the  skillet and stir to scrap any brown bits from the bottom of the pan.  Boil over medium-high until reduced to ½ cup, then stir in any juices from resting steak. Slice steak, and serve with vinegar reduction.