This is one super simple, spectacular recipe! The cherry port sauce is the marinade and the sauce! Sear your flank steak, get a good crust, then top it with the savory, sweet luscious sauce!
- 1 flank steak (about 1.75 lbs)
- 1/2 cup of port wine
- 2 Tbs of balsamic vinegar
- 2 Tbs of Worcestershire sauce
- 1 Tbs of brown sugar
- 1 shallot, minced
- 3 garlic cloves, smashed and minced
- 1/2 tsp of salt
- 1/2 tsp of pepper
- 3-4 fresh thyme sprigs
- 1/3 cup of cherry preserves
In a small bowl, stir together the port wine, balsamic vinegar, Worcestershire sauce, brown sugar, shallot, garlic, and salt & pepper.Place the flank steak in a large ziplock bag and pour in the marinade and throw in the thyme sprigs, massage the meat, cover and refrigerate for at least 3-4 hours or up to overnight, flip the bag over occasionally.About 30 minutes before grilling, remove the meat from the marinade, shaking off the bits of garlic and shallot into a small saucepan with all of the marinade, stir in the cherry preserves. Simmer over low heat for 20 -25 minutes until the sauce is reduced and thickened.Prepare the grill, pat the flank steak dry, drizzle on a little olive oil, and sprinkle generously with freshly ground black pepper and a little salt, on both sides.Place the flank steak over direct heat and grill for 5 minutes on each side. Remove from the grill, let it rest for 10 minutes, then slice the steak across the grain on the diagonal.Top with the cherry port sauce and serve! Bon Appetit!