Recipes and Cooking Balsamic-Glazed Flank Steak with Fall Fruit Salsa 4.3 (14) Add your rating & review Toss together apples, pears, and cranberries for a fruit topping that pairs remarkably well with broiled flank steak. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2011 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound beef flank steak* Salt and black pepper 3 tablespoon balsamic vinegar 1 ⅓ cup chopped red and/or green apples (2 medium) 1 cup chopped pear (1 medium) ¼ cup dried cranberries 2 teaspoon sugar ¼ teaspoon ground cinnamon Directions 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°F). Cover with foil; let steak stand for 5 minutes before slicing. Meanwhile, for fruit salsa, in a medium bowl combine apples, pear, cranberries, the remaining 2 tablespoons balsamic vinegar, the sugar, and cinnamon. Thinly slice steak; serve with fruit salsa. Kritsada Panichgul *Tip: 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. Rate it Print Nutrition Facts (per serving) 261 Calories 8g Fat 22g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 261 % Daily Value * Total Fat 8g 10% Saturated Fat 3g 15% Cholesterol 40mg 13% Sodium 210mg 9% Total Carbohydrate 22g 8% Total Sugars 17g Protein 24g Vitamin C 3.5mg 18% Calcium 40.4mg 3% Iron 2mg 11% Potassium 478mg 10% Folate, total 16.1mcg Vitamin B-12 1.3mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.