Balsamic-Jalapeno Grilled Flank Steak

Balsamic-Jalapeno Grilled Flank Steak
Copyright 2008 by Lynne Rossetto Kasper
Serves 6

Mention flank steak and many folks think a tough, chewy piece of beef that needs hours of slow braising to make it tender and delicious. Forget it. Flank steak is too good to stew. It packs more flavor than a lot of steaks, and if cut right, it's tender. The trick to flank steak is cook it to rare or pink, then thin slice on an angle across the grain (or the width of the steak). Try this recipe, where sugar and oil in the rub ensure browning (and tone down the chile's heat).
Browning is everything in steak (and a lot of other things). Conjure up a great steak. It is all about biting into that incredibly satisfying crusty mahogany outside and how it rolls out the red carpet for all the juicy goodness of the meat.

• 2 tablespoons extra-virgin olive oil
• About 2 teaspoons sugar
• 2 large cloves garlic
• 1/2 fresh jalapeno chile with seeds, or to taste
• 1 tablespoon balsamic vinegar, or to taste
• A 1-1/2 to 2-pound flank steak, about 1-inch thick
• Salt and fresh ground black pepper

1. Fire up the grill or preheat the broiler, placing rack so meat will be about 4 inches from the heat. In a food processor, blend oil, sugar, garlic, and jalapeno. Taste for sweet, hot, tart balance. Adjust if necessary. Rub mixture over the steak. Sprinkle with salt and pepper.
2. Grill over a hot fire, or set on a rack in a pan and broil. Figure about 4 minutes per side for medium rare. Since heat sources differ, check doneness by poking with your finger, or making a small slit in the steak. Very soft is very rare, some firmness is medium rare. Firm is well done.
3. Transfer steak to a heated platter. Slice on an angle across the width of the meat as thin as possible. Spoon pan juices over each serving.

LYNNE'S TIPS

• While this is not the place to squander a precious bottle of aged, artisan-made balsamic so smooth and rich you could sip it from a spoon, do use a decent quality commercial one. Brands to look for include Malpighi, Cavalli, Mamma Balducci, Elsa, Giusti, La Casa del Balsamico, Due Frati, La Vecchia Dispensa and Manicardi.
• The sugar in the rub will burn easily if the heat is too high. Watch carefully as the steak cooks and adjust the heat as needed. The exterior of the meat can quickly turn from crusty brown and delicious to burnt and bitter.