Grilled Flank Steak with Bacon Balsamic Glaze

2T Triple Peppercorns
Salt to taste
1 Flank Steak (about 1 1/4 lbs.)
2T Olive Tap Garlic Olive Oil (for brushing)
4 Slices Bacon (diced)
1/2 C Olive Tap Aceto Balsamico di Modena 4 Leaf Quality (formerly named 18-Year Traditional) Balsamic Vinegar
1/2 C Reduced-Sodium Beef Broth
2t Cornstarch
2T Chopped Fresh Parsley

Heat a stove-top pan or griddle over medium-high heat to preheat. Place peppercorns in a plastic bag and smash until finely crushed. Season both sides of the flank with the crushed pepperscorns, salt and garlic oil.

Place steaks on hot pan and cook 5 minutes per side for medium or desired doneness. Remove from heat and let steak rest 10 minutes. Slice meat crosswise into 1/4-inch thick slices.

While the steak is cooking, place diced bacon in a large skillet over medium heat cook until browned and crisp. Add vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add broth, and cornstarch, whisking until cornstarch is completely dissolved, add to skillet. Simmer about 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.

An Original Olive Tap Recipe Adaptation from The Food Network, Robin Miller