As the weather becomes cooler here in Southern California (slightly rolling my eyes) I haven’t used my outside grill for cooking as much as I did in the past summer months. This has meant eating less red meat, unless it’s a long slow roast in the oven or maybe the ocassional burger from In N Out.
But one of my favorite cuts of meat is flap which is similar to skirt steak or flank but a teeny bit more tender. It’s best cooked quickly over a really high heat until It’s charred on the outside but still nice and pink in the center. Make sure to let it rest before slicing it with a sharp knife across the grain for some great tacos or fajitas.
As an ambassador and Pantry insider for Pompeian Oils and Vinegars, I used their Oak Cask Aged Balsamic Vinegar to complete this flap steak recipe. Balsamic vinegar isn’t just for salads or dressing, it goes great with steaks and pork too. The secret is reducing it down to a thick syrup and intensifying the flavor ready to be drizzled over the steak. I reduced the Balsamic Vinegar with some brown sugar and crushed blackberries for about 10 minutes, strained it through a sieve and that was it…so easy! This is a great sauce for lots of other recipes like caprese salad, burgers, and meatloaf.
While I was searching through my fridge for some garlic I found a chunk of blue cheese. This gave me one of those light bulb moments, steak and blue cheese are great with each other. I forgot all about the garlic and ended up throwing some blue cheese over the top of the seared steak and drizzling it with the reduced balsamic. Simple, tasty and great for serving on a large platter for a party, just slice it up and let your guests go at it. You could serve this with some onions, peppers and warm flour tortillas for a DIY fajitas bar!
More delicious seared steak recipes.
Perfect Pan Seared Steak– A Family Feast
Amazing Pan Seared Balsamic Steak– Alexandra Cooks
Pan Seared Filet with Red Wine– The Slow Roasted Italian
Parmesan crusted Steaks– I Wash You Dry
I was compensated for this recipe post but as always my ideas and unimportant thoughts are always my own.
Seared Steak with Blackberry Balsamic
- 1/2 cup Pompeian Balsamic Vinegar
- 2 tablespoons brown sugar
- 1/2 cup fresh blackberries
- 1 lb of flap meat steak see notes
- 1/4 cup blue cheese crumbles
- 1 tablespoons fresh rosemary chopped
- Coarse sea salt and cracked black pepper
Heat the balsamic vinegar, sugar and blackberries in a small pan over a low-medium heat for about 10 minutes and it coats the back of a spoon like syrup.
Strain the vinegar mixture into a small bowl pushing the blackberries with the spoon to retrieve as much liquid as possible.
Heat your grill to a high heat. Season the meat with salt and pepper.
When the grill is really hot, cook the steak for about 3 minutes each side, not moving it at all while it's cooking.
Take the steak from the grill and let it rest on a wooden board for 3-4 minutes.
Slice the steak with a sharp knife across the grain into thin strips.
Sprinkle the blue cheese crumbles over the steak followed by the chopped rosemary.
Finally drizzle some of the balsamic glaze over the steak.
Serve at once on the board and eat as is or add it to some warm mini tortillas.
If finding flap steak is too difficult, you can easily use skirt steak or flank steak and adjust the time accordingly.