Cherry-sage fancy flank steak in just 20 minutes flat

While I was growing up, flank steak was a staple in our house, definitely one of the weekly rotation dinners. I never really understood it (thinking steak was expensive and more difficult to cook) until growing up and coming face-to-face with those nights when you need dinner on the table fast.

Flank steak is perfect for those kinds of nights. It’s also an easy steak to eat year-round because it can be made just as easily in the oven as on the grill. With 8 inches of snow on my deck, the oven sounds perfect this time of year.

Don’t be fooled by the gorgeous looks of this meal — it comes together in just 20 minutes. The steak does its thing under the broiler, while the cherries cook down on the stovetop. It would be great served atop some couscous, which cooks just as quickly as the rest of this meal!

Cherry-sage flank steak recipe

This elegant-looking flank steak recipe actually couldn’t be easier. With just a handful of ingredients and 20 minutes, you can have this dinner on the table.

Serves 4

Prep time: 5 minutes | Inactive time: 5 minutes | Cook time: 10 minutes | Total time: 20 minutes

Ingredients:

• 1-1/2 pounds flank steak
• 1/4 cup balsamic vinegar
• Salt and pepper
• 1 cup frozen cherries
• 2 tablespoons dried cherries
• 10 leaves fresh sage, torn
• 1 tablespoon brown sugar
• 1 tablespoon water

Directions:

1. Preheat the oven to broil.
2. Into a baking dish, place the flank steak, and poke the steak with the tines of a fork all over the surface.
3. Pour the balsamic vinegar over the steak, and season liberally with salt and pepper. Set aside.
4. In a small saucepot, combine the cherries, sage, brown sugar and water. Bring to a boil, then reduce to a simmer, and let cook down for 10 minutes.
5. Place the steak on a broiling pan, and broil in the oven for about 10 minutes.
6. Remove the steak from the oven, transfer it to a cutting board, and let it rest for at least 5 minutes before slicing.
7. Slice the steak, and top with the cherry mixture.

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