For the steak:
- 1-2 pound flank steak
- ¼ cup Garlic Gold® Balsamic Vinaigrette
- 2 Tablespoons Garlic Gold® Oil
For the Balsamic reduction sauce:
- 2 Tablespoons butter (prefer cultured)
- 1 small white onion, sliced into rings (1/8-1/4 inch thick)
- 1 teaspoon sugar (optional)
- ¼ cup Garlic Gold® Balsamic Vinaigrette
Additional Garlic Gold® Nuggets, plus sprigs of fresh rosemary for garnish (optional).
Place steak in large zip-lock style bag with ¼ cup of the Garlic Gold® Balsamic Vinaigrette; shake well to coat and place bag in a bowl (in case bag leaks). Refrigerate for at least 4 hours; preferably overnight.
If barbecuing, prepare BBQ grill for grilling steak. When coals are hot, cook the steak 3-5 minutes per side (3 minutes rare; 5 minutes well done). Remove from the grill and allow the steak to rest on a carving platter for five minutes.
If pan-searing, heat the Garlic Gold® Oil in a medium cast iron (or other heavy-bottomed skillet); pat steak dry to remove excess marinade and place steak in pan to sear. Cook 3-5 minutes on the first side until well browned. Turn the steak and continue to cook until steak registers 125 to 150 degrees on an instant read thermometer, depending on how well you like your steak cooked. Transfer to a carving platter and set aside.
In the same (or a fresh) pan, melt the butter on medium heat. Add the sliced onion and sauté until onion is translucent, about 3 minutes. Add sugar (if using) and Garlic Gold® Balsamic Vinaigrette; stir to blend then cook for several more minutes to reduce, stirring constantly.
Remove the sauce from heat. With a sharp knife, slice the steak on a diagonal. Serve the slices of steak on individual plates, drizzled with the balsamic reduction with onions. Garnish each plate with additional Garlic Gold® Nuggets and a sprig of fresh rosemary, if desired.
Serves 4
