The Spicy Olive Balsamic-pepper Flank Steak with Grilled Pears

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 The Spicy Olive Balsamic-pepper Flank Steak with Grilled Pears
The Spicy Olive Balsamic-pepper Flank Steak with Grilled Pears
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Servings
Ingredients
  • 1/4 cup The Spicy Olive's 18 year aged Traditional Balsamic Vinegar
  • 2 cloves Garlic
  • 1 tablespoon black peppercorns
  • 1 teaspoon kosher salt
  • 1 1/2 pound flank steak
  • 2 pears peeled, haved and cored
Servings
Ingredients
  • 1/4 cup The Spicy Olive's 18 year aged Traditional Balsamic Vinegar
  • 2 cloves Garlic
  • 1 tablespoon black peppercorns
  • 1 teaspoon kosher salt
  • 1 1/2 pound flank steak
  • 2 pears peeled, haved and cored
The Spicy Olive Balsamic-pepper Flank Steak with Grilled Pears
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a blender, combine the vinegar, garlic, peppercorns, and salt. Blend for 20 seconds, then transfer to a wide, shallow bowl. Add the steak to the marinade, turning to coat. Refrigerate for at least 30 minutes. When ready to cook, heat the broiler with a rack 6 inches from the heat. Line a rimmed baking sheet with foil, then coat it lightly with The Spicy Olive's EVOO. Cut each pear half into four slices, then arrange them on one half of the prepared baking sheet. Remove the steak from the marine and set it on the other half of the sheet. Broil everything for 5 minutes, then use tongs to flip the steak and pears. Broil for another 5 minutes for medium-rare. Let the steaks rest for 10 minutes, then cut into thin slices against the grain. Divide the slices between 4 serving plates, then top each with pear slices. Top each serving with a bit of crumbled blue cheese if desired.