Ingredients
2
beef flank steaks (1 lb each)
1/3
cup balsamic vinegar
2
tablespoons packed brown sugar
1
tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
3
cloves garlic, finely chopped
1/2
teaspoon salt
1/2
teaspoon pepper
1/2
cup reduced-sodium beef broth
2
teaspoons cornstarch
Preparation
Trim fat from beef. Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern on both sides of beef. Place in shallow glass dish. In small bowl, mix vinegar, brown sugar, rosemary, garlic, salt and pepper; pour evenly over beef. Cover; refrigerate at least 4 hours but no longer than 24 hours, turning occasionally.
Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Remove beef from marinade; reserve marinade. Place beef on grill over medium heat. Cover grill; cook about 12 minutes for medium doneness, turning after 6 minutes.
Meanwhile, in 1-quart saucepan, heat reserved marinade to boiling over medium-high heat. Boil 3 to 4 minutes or until reduced by half. In small bowl, mix broth and cornstarch; stir broth mixture into marinade. Cook about 2 minutes, stirring occasionally, until thickened.
Place beef on cutting board; cut diagonally into thin slices. Place slices on serving platter. Spoon sauce over beef.
