"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Flank Steak with Caramelized Onions and Balsamic Glaze Recipe

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This recipe for Flank Steak with Caramelized Onions and Balsamic Glaze, by , is from The Gladu Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Moody
Added: Tuesday, February 26, 2008


2/3 c balsamic vinegar
1 tbs olive oil
6 cups sliced onions
1/2 tsp salt, divided
1 flank steak, 1 lb
black pepper
dried thyme

Bring balsamic vinegar to a boil in a small, heavy saucepan.
Reduce heat to medium; cook until reduced to 1/4 cup.
Remove from heat.

Heat oil in large nonstick skillet over medium-high heat. Add
onion and saute 10 minutes. Sprinkle with 1/4 tsp salt. Saute
18 minutes. Remove from heat. Add vinegar and toss.

Sprinkle steak with salt, pepper, and thyme. Place steak on
broiler pan coated with cooking spray. Broil 7 minutes on
each side.

Cut steak diagonally across the grain. Serve onions over

Personal Notes:
Personal Notes:
Heather's favorite. From Cooking Light. Make sure you don't
skimp on the onions.




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