Seared and Pan-roasted Flank Steak with Grapes


Monday I watched an episode of Barefoot Contessa, where Ina Garten and her guest Johanne Killeen, were roasting parboiled sausages with grapes and thought to myself that it could work if I quickly sear a flank steak and then finish it with the grapes in the oven. I went to a Whole Food store and bought a nice 2 pound Flank steak and a bag of seedless white grapes. Then I made a marinating paste with herbs and balsamic vinegar to match the ingredients in the grape recipe. It came out very delicious. You will see in the picture that I served the grapes separately; it is because we have some picky eaters (like my husband and grandson) who didn’t have to know it was cooked together. I served the Flank Steak just with boiled then tossed in butter new potatoes and a salad.

What you will need

3 garlic cloves

3/4 cup mixed fresh herb leaves (such as thyme, basil, parsley or mint)

3 tablespoons pure olive oil

1 tablespoon fresh lemon juice

2 tablespoons aged balsamic vinegar

1 tablespoon coarse salt

1 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

1 (2 pounds) flank steak trimmed of excess fat

2 teaspoons canola oil (for searing the steak)

3 tablespoons unsalted butter (for the grapes)

5 to 6 cups (2 pounds) red or green seedless grapes, stems removed

2 to 4 tablespoons dry red wine, preferably Chianti

3 tablespoons aged balsamic vinegar


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