Flank Steak W/ Rosemary, Black Pepper, And Balsamic Vinegar

1. 1

   Cover the steaks with plastic wrap and gently pound them with the flat side of a meat mallet to thin them slightly.

2. 2

   Combine the rosemary, pepper, salt and press it onto the steaks.

3. 3

   Coat a large skillet with the oil and set it over high heat. When the oil is barely smoking, add the meat, lower the heat slightly and sear the steaks, about 4 minutes on each side for medium rare.

4. 4

   Transfer the meat to a cutting board and tent with foil.

5. 5

   Add the vinegar to the pan and bring the vinegar to a boil. Continue boiling, stirring and scraping with a wooden spoon to dislodge any browned bits stuck to the pan, until the vinegar is reduced to about 3 tablespoons, about 5 minutes. Stir in any juices collected from the meat.

6. 6

   Cut the steaks into 1/4 inch thick slices. Portion the salad greens onto four plates and arrange the meat slices on top. Spoon the sauce over the meat and the greens and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.