Flank Steak with Caramelized Onions and Balsamic Glaze

Ingredients

• 0.7 cup balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 0.3 teaspoon thyme leaves dried
• 1 pound flank steak trimmed
• 1 tablespoon olive oil 
• 1.5 pounds onion vertically sliced
• 0.5 teaspoon salt divided

Equipment

• frying pan
• sauce pan
• broiler
• broiler pan

Directions

1. Bring balsamic vinegar to a boil in a small, heavy saucepan. Reduce heat to medium; cook until reduced to 1/4 cup (about 5 minutes).
2. Remove from heat.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add onion, and saut 10 minutes or until tender.
5. Sprinkle with 1/4 teaspoon salt; saut 18 minutes or until onions are golden brown.
6. Remove from heat.
7. Preheat broiler.
8. Sprinkle steak with remaining 1/4 teaspoon salt, pepper, and thyme.
9. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness.
10. Cutsteak diagonally across grain into thin slices.
11. Serve steak over onions; drizzle with balsamic glaze.
12. Wine note: Steak and caramelized onions are fabulous partners for numerous red wines. But the balsamic vinegar glaze presents a bit of a challenge since vinegar can make wine taste sharp. One variety stands up especially well to vinegar: syrah (also known as shiraz). There are many great syrah/shirazes available. Try Geyser Peak Winery's shiraz from California, which is dense and lipsmacking--a steal at $ -Karen MacNeil