Balsamic Glazed Grilled Flank Steak with Herb Steak Fries
Tender and juicy balsamic marinated flank steak is grilled, then brushed with a delicious balsamic glaze. It's the ultimate grilling dinner, paired with easy roasted fresh herb steak fries.
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ingredients
Flank Steak
- 1/2 cup Sprouts Organic Balsamic Glaze
- 1 to 1 1/2 lbs flank steak
- 1/2 tsp red pepper flakes
- 2 large sprigs rosemary
Steak Fries
- 2-3 large russet potatoes scrubbed clean and cut into steak fry wedges
- 1/2 tsp fresh rosemary minced
- 1/2 tsp fresh oregano minced
- 2 garlic cloves minced
- 2 Tbsp olive oil
- Salt and pepper
instructions
- Add steak, 1/4 cup Sprouts Organic Balsamic Glaze, red pepper flakes and rosemary to a large ziplock bag. Seal the bag and use your hands to move the steak around to coat with the glaze.
- Place in the refrigerator and marinade for at least 4 hours, or up to 24 hours.
- When ready to cook, heat grill. At the same time, preheat oven to 450 degrees.
- Add potato wedges, rosemary for the potatoes, oregano, garlic and olive oil. Toss to coat the potatoes well.
- Dump out potatoes in an even layer on a rimmed baking sheet. Season with salt and pepper.
- Bake potatoes for approximately 20 minutes, turning once halfway through cooking, until golden brown. Add 5 to 10 minutes to the cooking time if you like your fries a little more crispy.
- While the potatoes are baking, grill the flake steak. As you flip the steak, brush the steak with a light coating of Sprouts Organic Balsamic Glaze.
- For medium rare, it took approximately 5 to 8 minutes to cook my steak. Cooking times may vary based on thickness of the steak.
- Remove to a cutting board to rest, brushing with one more coat of Sprouts Organic Balsamic Glaze on both sides. Rest 10 minutes before slicing.
- Serve steak with steak fries.