Flank Steak with Red Wine Balsamic Sauce

The marinade and the sauce for this dish can be used for flank steak or tri-tip. The marinade is my go to, the longer you can let the meat marinade the better! Sorry no pictures for now...will post some soon.

Marinade:
1 cup red wine
1/4 soy sauce
1/2 cup worcestershire sauce
6 diced garlic cloves
2 Tablespoon Pepper
2 fresh sprigs of oregano
1 fresh sprig of thyme

1 3 pound flank steak or tri-tip roast --
Mix all the ingredients together. Place in zip lock bag and seal. Store in the fridge for 1 - 3 days.

Sauce:

3 cups balsamic vinegar

1 cup red wine

4 tablespoons olive oil

1 medium onion, coarsely chopped

3 cloves garlic, coarsely chopped

1 cup ketchup

1/3 cup water

2 tablespoons chili powder

1 tablespoon paprika

2 tablespoon dijon mustard

1 tablespoon red wine vinegar

1 tablespoon worcestershire sauce

1 chopped serrano chili

2 tablespoons brown sugar

1 tablespoon honey

1 tablespoon pepper

1 teaspoon sea salt

In a medium sauce pan on medium heat add vinegar and red wine. Bring to a boil and then simmer. Allow to reduce until thick -- about 30 minutes (take a wooden spoon and stir the liquid, wipe the back of the spoon with your finger. If it leaves a line then it's thick enough). Meanwhile prep the other ingredients. In a sauce pan over medium heat saute the onions in the oil. Once soft, add serrano and garlic, stir together and cook for a minute. Add the rest of the ingredients and stir together. Add the wine/vinegar mixture. Allow flavors to come together on low heat for about 10 minutes. Remove from heat. Using an immersion blender, blend the sauce together (if you don't have an immersion blender use a regular processor or blender but be careful of the heat). Allow sauce to sit for ten minutes before adding anymore salt and pepper.

Flank Steak --

Preheat grill to medium high heat. Remove meat from marinade and allow to come to room temperature before placing the the grill. Place meat on direct heat. Close the lid. Don't open the lid for 4 - 5 minutes. Flip the meat. Then let it cook for another 4 - 5 minutes. Allow meat to rest for 5 - 10 minutes. CUT MEAT AGAINST THE GRAIN (THINK PERPENDICULAR). Serve with sauce.