Balsamic Glazed Flank Steak with Fall Fruit Salsa

Balsamic Glazed Flank Steak with Fall Fruit Salsa
3 users rated this recipe an average rating of 3.5
4 servings
Start to Finish:
20 mins
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Balsamic Glazed Flank Steak with Fall Fruit Salsa

pound beef flank steak*
Salt and black pepper
tablespoons balsamic vinegar
1 1/3
cups chopped red and/or green apples (2 medium)
cup chopped pear (1 medium)
cup dried cranberries
teaspoons sugar
teaspoon ground cinnamon


  1. Preheat broiler. Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Sprinkle both sides of steak lightly with salt and pepper. Place steak on unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 14 minutes, turning once. Brush both sides of steak with 1 tablespoon of the balsamic vinegar; broil for 1 to 2 minutes more or until medium doneness (160 degrees F). Cover with foil; let steak stand for 5 minutes before slicing.
  2. Meanwhile, for fruit salsa, in a medium bowl combine apples, pear, cranberries, the remaining 2 tablespoons balsamic vinegar, the sugar, and cinnamon.
  3. Thinly slice steak; serve with fruit salsa.

From the Test Kitchen


Most flank steaks are around 2 pounds. If you purchase a 2-pound flank steak, cut it in half and use 1 pound for the above recipe and freeze 1 pound for later use.

Nutrition Facts

(Balsamic Glazed Flank Steak with Fall Fruit Salsa)
    Per serving:
  • 261 kcal cal.,
  • 8 g fat
  • (3 g sat. fat,
  • 3 g monounsatured fat),
  • 40 mg chol.,
  • 210 mg sodium,
  • 22 g carb.,
  • 3 g fiber,
  • 17 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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