We have been itching to use microgreens since we started this food blog. Microgreens just makes food look instantly fancy. You will probably see it pop up again in the future. We found these microgreens at our local Trader Joe’s. Trader Joe’s has been become our go to for items that are not at your standard grocery store.
Dried herbs don’t usually pack as much flavor as fresh herbs, but I shared a fun tip with Chef T this week. If you are using dried rosemary, chop it a little to bring out more flavor.
Making a balsamic reduction could not be easier…balsamic vinegar+heat. You can add all sorts of sweetners to your reduction. We decided to use strawberry jam this time because we thought it paired really well with the steak. This reduction is great on our steak, but try it on your salads too!
Keep your spices on your steak, not the floor,
Your favorite alternative chefs, K & T
Flank Steak with a Balsamic Reduction
Ingredients
Flank Steak
- 1 - 1.5 lb Flank Steak
- 3 cloves Garlic minced
- 2 tsp. Rosemary
- 1 tsp Thyme
- Salt and Pepper
Balsamic Vinegar Reduction
- ¼ cup Balsamic Vinegar
- 2 tsp Strawberry Jam
1 cup Microgreens
Instructions
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Preheat sous vide to 55 degrees celsius.
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Season flank steak with salt, pepper, rosemary, thyme, and garlic on both sides. Place in large gallon sized bag and place in your hot water bath.
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Sous vide for 90 minutes.
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Preheat grill to 400 degrees. Take steak out of bag and grill for about 3 minutes on each side. Let rest for 10 minutes before you cut into it.
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While your steak is resting, heat up a small saucepan with your balsamic vinegar and strawberry jam over medium heat. Let reduce until it is a nice thick consistency.
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Cut your steak and toss some microgreens on top before you drizzle it with your reduction. Drizzle quick before your reduction starts to become a jelly. Serve immediately.