Recipe Guide

01 Whisk the marinade ingredients in a small bowl.
02 Place the steak in a baking dish. Pour the marinade over and turn to
thoroughly coat. Let stand at room temperature for 1 hour, turning once
or twice.
03 On a stovetop preheat a large skillet over medium heat. Add the oil and
butter. When the butter is melted and bubbling add the shallots and cook
until they begin to soften, about 5 minutes, stirring frequently. Add the
vinegar, thyme, salt, and black pepper, reduce the heat to medium-low,
and continue to cook until the shallots are golden brown and beginning
to caramelize, about 25 minutes, stirring occasionally. Remove from the
heat and keep warm while you grill the potatoes and steak.
04 Prepare the grill for direct cooking over medium-high heat (400° to
450°F).
05 Cut the potatoes in half lengthwise, then cut each half lengthwise into
(1/2 inch) thick wedges. Place the wedges in a bowl. Add the oil, salt,
garlic powder, paprika, and black pepper and toss to coat.
06 Arrange the wedges on the grill perpendicular to the grates. Grill over
direct medium-high heat, with the lid closed, until well-marked, golden
brown, and tender, 15 to 20 minutes, turning every 4 to 5 minutes.
07 While the potatoes are cooking, remove the steak from the marinade,
letting any excess marinade fall back in the baking dish. Grill the steak
over direct medium-high heat, with the lid closed, until an instant-read
thermometer inserted into the center of the steak registers 125°F, 6 to
8 minutes for medium rare (or your preferred doneness), turning once.
Remove from the grill and rest at room temperature, indoors, for 10
minutes.
08 Thinly slice the steak on the diagonal across the grain. Arrange the steak
on serving plates and drizzle with any accumulated meat juices. Serve
with the shallots and steak fries.
INSTRUCTIONSINGREDIENTS
©2022 Weber Inc. Recipe by Jamie Purviance. Used with permission
MARINADE
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 garlic cloves minced or pushed through a
press
1½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 flank steak, (1½ to 2 pounds) and (1 inch) thick,
trimmed of excess fat
SHALLOTS
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1½ pound shallots, peeled and thinly sliced
¼ cup balsamic vinegar
1 teaspoon minced fresh thyme leaves
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
FRIES
4 large Yukon gold potatoes, each about
(6 to 8 ounces)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon sweet paprika
¼ teaspoon freshly ground black pepper
SPECIAL EQUIPMENT
Instant-Read Thermometer
Flank Steak
with Caramelized
Shallots and Steak Fries
PEOPLE: SERVES 4
PREP TIME: 45 MINS
MARINATING TIME: 1 H
GRILLING TIME: 21 TO 28 MINS