Author Notes
This is a savory use for strawberries. They're not only for sweet uses. Macerating the berries in balsamic vinegar or red wine for a few hours turn them into a perfect topping for beef, chicken, or pork. The brown sugar rub included in this recipe is amazing for any kind of beef cut you put on the grill.
—lighterandlocal
Ingredients
- Strawberry-Balsamic Topping
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2 cups
siced strawberries
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2 tablespoons
good-quality balsamic vinegar
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1/4 cup
sugar
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1 tablespoon
lemon juice
- Brown Sugar Rub and Flank Steak
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3 tablespoons
brown sugar (light or dark is fine)
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1/4 teaspoon
kosher salt
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1/4 teaspoon
ground cinnamon
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1/4 teaspoon
garlic powder
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1/4 teaspoon
onion powder
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1/4 teaspoon
chipolte chili powder
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1/8 teaspoon
ground dry mustard
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1/8 teaspoon
smoked paprika (regular can be used as well)
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1.25 pounds
flank steak, trimmed of fat
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1/4 cup
crumbled gorgonzola cheese
Directions
- Strawberry-Balsamic Topping
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Combine all ingredients in a small bowl and set aside at room-temperature to macerate, about 2 hours.
- Brown Sugar Rub and Flank Steak
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Preparing the Brown Sugar Rub:
Mix together all ingredients in a small bowl. Whisk until well-combined. This is enough for 1-1.25 pounds of meat. Feel free to double or triple or even more for larger cuts or to have some on hand at any point. Store in an airtight container if not using right away.
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Preparing the flank steak:
Trim the flank steak to your liking. Place between two sheets of plastic wrap and pound to desired thinness (this will also help tenderize this cut of meat). Take pounded cut and rub your try rub in, using all of it, on both sides so the meat is covered. Now, grill to your desired doneness (we like medium rare in this house). Take off the grill, cover with foil, and allow to rest for 5 minutes or so. Slice into 4 pieces. Serve topped with balsamic strawberries and crumbled gorgonzola cheese.
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