Rolled Flank Steak with Caramelized Onions, Blue Cheese & Balsamic Fig Glaze

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Recipe Intro From mikekubiesa

Flank steak is a versatile cut of beef! It has great flavor and I wanted to showcase it here with a holiday twist and classic flavors. The caramelized onions and fennel worked well with the rosemary and sweet and tangy balsamic glaze. Of course, it tastes even better when prepared on the grill! Beef is a great way to provide nutrition and can be prepared in many different ways.

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  • Recipe Card
Prep time: 45mins
Cook time: 30mins
Serves or Makes: 6-8 slices

Recipe Card

ingredients

  • 1 flank steak, trimmed and butterflied
  • 1 large yellow onion, sliced
  • 1 fennel bulb, sliced
  • 1 leek, cleaned and sliced
  • 1 package prosciutto
  • 2-3 cloves garlic
  • 1 dried chili pepper, optional
  • 1/4 cup basil leaves, whole
  • 4-5 rosemary sprigs, divided
  • 2-4 sage sprigs
  • Soft blue cheese, for garnish
  • 1/4 cup fig jam
  • 1/4 cup balsamic vinegar
  • 1-2 tablespoons dijon mustard
  • Olive oil
  • Salt and pepper
  • Butcher twine

Method

  • Step 1

    Start by butterflying your flank steak into an even layer, being careful to not slice through the entire steak. Once butterflied, season with salt, pepper, rosemary and sage. Layer thinly sliced prosciutto over steak and set aside.

  • Step 2

    In a medium size sauté pan, add olive oil, butter, garlic and chili and bring to medium high heat. Add sliced onion, fennel, leek and basil and sauté for 10-15 minutes or until caramelized and soft. Add a splash of balsamic and set aside to cool down.

  • Step 3

    While the sautéed onion mixture is cooling, fire up your grill and get it hot. Once the onions are cooled, place on flank steak and spread evenly. Roll the flank steak into a roulade and tie it off with butcher twine. Season the rolled flank steak with rosemary, salt, pepper and olive oil.

  • Step 4

    Add fig jam, balsamic and Dijon with a splash of water into a sauté pan and reduce by half for the flank steak glaze while it’s cooking.

  • Step 5

    Grill the rolled flank steak until desired doneness and glaze with balsamic fig sauce. Once the steak is done, rest for 15 minutes and slice. Spoon extra sauce over the top and garnish with creamy blue cheese and herbs. Enjoy!