Balsamic and Rosemary Grilled Flank Steak with Caramelized Onions and Gorgonzola
Serves: 4-5
  • Marinade:
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 1 tablespoon chopped fresh rosemary (1 teaspoon dried can be substituted)
  • 1 tablespoon soy sauce
  • 2 teaspoons finely chopped garlic
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • Fresh ground black pepper, to taste
  • 1-1/2 pounds flank steak
  • Caramelized Onions:
  • 1-2 tablespoons olive oil
  • 3 cups thinly sliced onions
  • Kosher salt
  • 1 teaspoon chopped fresh rosemary (1/2 teaspoon dried can be substituted)
  • Fresh ground black pepper
  • 3-4 ounces crumbled Gorgonzola cheese
  1. Whisk together balsamic vinegar, olive oil, rosemary, soy sauce, garlic, mustard, salt and pepper. Put flank steak in dish suitable for marinating or re-sealable plastic bag; pour marinade over steak, turning to coat. Cover and refrigerate one to two hours, turning once or twice during marinating.
  2. Heat grill over medium high heat. Remove flank steak from marinade; cook on grill until browned, approximately 6-7 minutes; turn and continue cooking until desired doneness is reached (for medium rare meat; approximately 13-15 minutes total cooking time.) remove from grill, cover lightly with foil and allow resting 10 minutes.
  3. For the caramelized onions, heat olive oil in skillet over medium heat; add onions and season with salt; cook until browned, stirring occasionally, about 10-12 minutes; remove from heat; add rosemary and season with salt and pepper.
  4. To serve, thinly slice flank steak and top with caramelized onions and gorgonzola.
Recipe by A Year at the Table at