The Frontenac wine grape is a versatile variety that has found a home at the Maize Valley Winery. Relatively new in the wine making world, it bravely stands up to sub zero temperatures and unpredictable winters. Not as bold and dry as a Cabernet but not as sweet as a Concord wine, it earned the label “Middle of the Road” and goes well with grilled meats like this flavorful cut. If there are leftovers, add them to a salad the next day.
- 1 flank steak
- 2 cups balsamic vinegar
- 1/2 cup Worcestershire sauce
- 1 cup brown sugar
- 2 cloves garlic
- 1 tablespoon salt
- Salt and freshly ground black pepper
Combine 1 1/2 cups balsamic vinegar, Worcestershire, brown sugar, garlic and tablespoon of salt. Mix until the sugar is dissolved. Place the flank steak in a heavy duty, sealable plastic bag. Pour the marinade over the steak, seal and turn to coat. Marinate for 3 to 4 hours.
Meanwhile, place the remaining 1/2 cup of balsamic vinegar in a small saucepan. Bring to a boil and reduce by half until thick and syrupy, about 8 to 10 minutes. Set aside.
Heat the grill to medium high. Remove the steak from the marinade and season with salt and pepper. Place on a hot grill and cook for 3 to 4 minutes per side, brushing with the thickened balsamic vinegar. Be sure not to overcook as flank steak is best on the rare side. Remove from the grill and let rest for 10 minutes before slicing and serving.
Serves 4 to 6.
Photo by Jodi Miller