CHEF JEFF — ONE BYTE AT A TIME: Flat-Iron Steak with Balsamic Glaze

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A balsamic vinegar glaze pairs nicely with a grilled steak.

Flat-Iron Steak with Balsamic Glaze

1 flat iron steak, about 1¼ pounds

½ teaspoon salt

¼ teaspoon ground black pepper

1 teaspoon garlic powder

1 tablespoon favorite all-purpose seasoning for steak such as Montreal Steak seasoning

¼ cup balsamic glaze

Place steak on serving tray. In small bowl, mix together salt, black pepper, garlic powder and all-purpose seasoning. Rub seasoning mixture on both sides of steak. Refrigerate steak for at least 30 min-utes. Preheat grill to medium-high or turn on broiler. Remove steak from refrigerator 15 minutes before you are ready to cook it. Place on grill and cook about 6 to minutes on one side or until it has nice grill marks. Turn over. Move to a cooler part of the grill. Finish cooking, about another 8 to 10 minutes for medium-rare. Remove steak from grill. Let it rest 5 minutes. Cut steak into thin slices across grain. Arrange on serving platter. Drizzle with balsamic glaze or serve it on side.

Yield: Serves 4.

Approximate nutritional analysis per serving: 298 calories, 15 grams fat, no carbohydrates, 28 grams pro-tein, 378 milligrams sodium, 93 milligrams cholesterol, no fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, one byte at time, flat-iron steak with balsamic glaze, flat-iron steak, balsamic vinegar, features, food, recipes, grilling