It's been awhile since I posted a recipe. We love a good marinated flank steak. The Sherry Gastrique adds a unique flavor and is perfect served with mashed potatoes.
Marinated Flank Steak with Sherry Vinegar Gastrique, served with Mashed Potatoes (Good Old Idahoan-GF)
We marinate our flank steak for about 30 minutes in olive oil, with a touch of salt, pepper and garlic. We love our Vacuvin for this purpose.
For Sherry Vinegar Gastrique:
1 C sherry wine vinegar
1/3 C sugar
1/4 tsp kosher salt (we use sea salt)
2-3 sprigs fresh thyme
2-3 fresh sage leaves
1 bay leaf
1/2 sprig fresh rosemary
1/2 tsp black peppercorns
Mashed Potatoes: for a quick dinner we used instant Idahoan (gluten free), but you could make you own homemade as well.
Marinate the flank steak for about 30 minutes or even overnight in about a 1/4 C olive oil, with salt, pepper and minced garlic to taste.
Grill or broil to desired temperature.
To Make the Gastrique:
1. In a small saucepan, combine the vinegar, sugar, and salt and bring to a boil over medium-high heat, stirring occasionally as the mixture heats. Let the mixture boil for 10-12 minutes or until reduced by half.
2. Reduce the heat to low so the vinegar simmers. Stir in the thyme, sage, bay leaf, rosemary, and peppercorns and let the gastrique simmer for 3-4 minutes. Remove from the heat and set aside to cool for 10 minutes.
3. Strain the gastrique into a glass bowl and let it cool to room temperature. At this point, the gastrique should be the consistency of light syrup, and thick enough to coat the back of a spoon. Use right away or cover and store at room temperature for up to 10 days.
Slice the flank steak, drizzle with the gastrique and serve alongside the mashed potatoes.