Strawberry-Balsamic Flank Steak

Strawberry-Balsamic Topping:

– 2 C. sliced strawberries

– 2 Tbs. good-quality balsamic vinegar

– 1/4 C. sugar

– 1 Tbs. lemon juice

Topping Preparation: Combine all ingredients in a small bowl and set aside at room-temperature to macerate, about 2 hrs.

Brown Sugar Rub & Flank Steak:

– 3 Tbs. brown sugar (light or dark is fine)

– 1/4 tsp. kosher salt

– 1/4 tsp. ground cinnamon

– 1/4 tsp. garlic powder

– 1/4 tsp. onion powder

– 1/4 tsp. chipotle chili powder

– 1/8 tsp. ground dry mustard

– 1/8 tsp. smoked paprika (regular can be used as well)

– 1.25 lbs. flank steak, trimmed of fat

– 1/4 C. crumbled gorgonzola cheese

Brown Sugar Rub Preparation: Mix together all ingredients in a small bowl. Whisk until well combined. This is enough for 1-1.25 pounds of meat. Feel free to double or triple

or even more for larger cuts or to have some on hand at any point. Store in an airtight container if not using right away.

Flank Steak Preparation: Trim the flank steak to your liking. Place between two sheets of plastic wrap and pound to desired thinness (this will also help tenderize this cut of meat). Take pounded cut and rub your dry rub in, using all of it, on both sides so the meat is covered. Now, grill to your desired doneness. Take off the grill, cover with foil, and allow to rest for 5 minutes or so. Slice into 4 pieces. Serve topped with balsamic

strawberries and crumbled gorgonzola cheese.