| Level: | Intermediate |
| Total: | 2 hr 5 min |
| Prep: | 25 min |
| Inactive: | 40 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 3 cups balsamic vinegar
- 4 tablespoons canola oil
- 1 medium Spanish onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 1 cup ketchup
- 1/3 cup water
- 2 tablespoons ancho chili powder
- 1 tablespoon paprika
- 1 heaping tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 canned chipotle chile in adobo, chopped
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- 1 tablespoon molasses
- Pinch salt and freshly ground black pepper, plus more for seasoning
- 1 (2-pound) flank steak
- 1 French baguette, sliced
- Olive oil
- Salt and freshly ground black pepper
- 1 cup grated Monterey jack cheese
- Sliced scallions, for garnish
Instructions
- Put the balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and cook until reduced to 1 cup. Set aside.
- Heat 2 tablespoons of the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the reduced vinegar and the remaining ingredients and simmer until thickened, stirring occasionally, for 10 minutes. Puree with an immersion blender until smooth and season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
- Heat the grill to high.
- Brush the flank steak with the remaining 2 tablespoons of oil and season liberally with salt and pepper. Grill until golden brown on the 1 side, about 4 minutes, turn over and grill until the other side is golden brown, about 4 minutes. Move to a cooler part of the grill away from direct heat. Baste with the sauce and turn several more times until cooked to medium-rare doneness, about 15 minutes longer. Remove from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before cutting against the grain into thin slices.
- Put the bread on the grill, brush both sides with olive oil and season with salt and pepper. Grill the bread then remove from the grill. Top with mounds of grated Monterey jack cheese. Put the bread slices on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
- Arrange the flank steak slices on the bread and garnish with sliced scallions before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1233 |
| Total Fat | 55 g |
| Saturated Fat | 17 g |
| Carbohydrates | 110 g |
| Dietary Fiber | 5 g |
| Sugar | 60 g |
| Protein | 68 g |
| Cholesterol | 184 mg |
| Sodium | 1781 mg |
Reviews
SUPERFLAY A BOBBYLICIOUS! Thank you for sharing this recipe. I loved it!
Thanks Patricia Sullivan. ☮️
I worked as a chef at a remote Alaskan Fishing and Hunting Lodge and used this sauce on ribs. It was highly rated by the guests. I had to adjust some ingredients due to the availability but it was superb
Bobby Flay, you are the STEAK MASTER! This was a delicious recipe and the balsamic sauce was phenomenal. I can’t get over how well the taste of balsamic and beef go together. It is a great pairing. Loved this and I highly recommend it to any steak lover.
Thank you so much for this, Bobby Flay! My resident food snob says it’s the best bbq sauce he’s ever tasted!
So delicious we killed the entire thing!
Quite tasty but very tangy. Next time I think I will reduce the original amount of Balsamic I reduce (at least until I can find a less acidic Balsamic. Had to change up the chili powders (can’t find ancho here in Bulgaria!. Served with roasted cauliflower and a hearty red wine. Delicious.
What recipe?? It happens a lot at this website. Frustrating!
I agree with zebulonpbearclaw…waste of time.
Unable to see instructions. I logged in and created password, etc. Still unable to view instructions. What a waste of time!! Will not use in the future.
I served pulled pork for 36 with two sauces – a peach-mustard-bourbon sauce, and this one. Guests LOVED it! But – SURPRISE! There were NO instructions! I had bought all the ingredients and it was crunch time, so I forged ahead and made up my own directions. First, saute onion til translucent, then add garlic for another 2 minutes; remove mixture from pan and set aside. In the same pan, pour in balsamic vinegar, bring it to constant simmering boil, and reduce by half (15-30 minutes. While vinegar reduces, assemble rest of ingredients in a bowl. When balsamic is reduced, add onion/garlic mixture and remaining ingredients to reduction, stir together, and simmer on low for 5 minutes. Finish sauce by blending with emersion blender til smooth (or use a blender. Depending upon preference, one may want to add a little water to thin out finished sauce. NOTE: It says it makes 4 servings – whatever that is. The recipe yielded a generous 2 cups of finished sauce. (Doubling recipe worked fine.