Grilled Flank Steak With Onions Recipes

STEAK WITH CARAMELIZED ONIONS

Steps:

• In a medium skillet melt butter over medium-low heat.
• Add onions and garlic.
• Cook, covered, for 13-15 minutes or until onions are tender.
• Add brown sugar and salt.
• Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
• Meanwhile, cut meat into 4 serving-size pieces.
• Sprinkle pepper on both sides of each meat piece.
• Place on the unheated rack of a boiler pan.
• Broil 3 inches from the heat to desired doneness, turning once.
• (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
• Spoon onion mixture over steak.
• Sprinkle with parsley.

GRILLED BALSAMIC FLANK STEAK WITH PEPPERS AND ONIONS

Steps:

• Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.
• Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.

GRILLED FLANK STEAK WITH RED ONIONS

Steps:

• In a large Ziploc bag, combine the vinegar, oil, oregano, garlic and pepper. Add the steak and seal the bag, squeezing out as much extra air as you can. Turn and squish the bag to coat the steak with the marinade. Refrigerate at least 1 hour and up to 4 hours. Turn the bag occasionally if you can.
• When you are ready to cook the steak, preheat your grill with medium-high heat. Remove the steak from the marinade and discard the marinade. Sprinkle the steak with 3/4 teaspoon salt. Spray the onion with olive oil non-stick spray and sprinkle with the remaining 1/4 teaspoon salt.
• Grill the steak about 6 minutes and then turn it over. Continue to grill until an instant read thermometer inserted into the side of the steak reads 145F degrees, about 6 more minutes.
• Transfer the steak to a cutting board. Cover with foil to retain heat and let it rest about 10 minutes.
• While the steak is resting, grill the onions, turning occasionally, until they are tender, about 8 or so minutes.
• Thinly slice the steak against the grain into 18 slices and place on a serving platter. Top with the onions.

GRILLED FLANK STEAK WITH RED WINE SAUCE

Steps:

• Combine soy sauce, garlic powder, salt, and pepper in a shallow bowl and marinate flank steak for 2 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove flank steak from marinade and grill until slightly crusty on the outside but only medium warm on the inside, about 8 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove, cover, and let rest for 10 to 15 minutes.
• Melt butter in a saucepan over medium-low heat and cook green onions until tender, about 5 minutes. Add red wine and increase heat. Bring sauce to a simmer and cook for 5 to 10 minutes until all the alcohol has evaporated. Season with salt and pepper.
• Slice steak as thinly as possible and arrange on a platter. Add any juices from the steak to the sauce and drizzle sauce over steak, reserving some of the sauce to serve at the table.

GRILLED FLANK STEAK WITH ONION RINGS

Steps:

• For the steak: Place the steak, olive oil, cumin, garlic powder, onion powder, salt, black pepper, cayenne, garlic and onions in a resealable plastic bag. Shuffle in the bag for 20 seconds to cover the steak completely in the rub marinade. Let sit for at least 30 minutes if time allows.
• For the onion rings: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Separate the onion rings and place in another resealable plastic bag.
• In one bowl, whisk the half-and-half and eggs together. Add the breadcrumbs to a second bowl and in a third bowl whisk the flour with the salt, black pepper, garlic powder, onion powder and cayenne.
• Add the flour mixture to the bag with the onions and toss well. Then dip the onions into the eggs and then dredge in the panko, pressing to coat.
• Spread the onion rings on the prepared baking sheet in an even layer. Coat with vegetable oil spray and bake in the oven until crispy, 20 to 25 minutes.
• Meanwhile, remove the steak from the bag. Lightly oil a grill pan and heat over medium-high heat. Cook the steak until desired doneness, 3 to 4 minutes on each side. Let rest for 5 minutes.
• Remove the onion rings from the oven. Slice the steak into strips and place in the center of a plate. Top with a stack of onion rings.

MARINATED STEAK WITH GRILLED ONIONS

Steps:

• Whisk together vinaigrette, mustard, Worcestershire sauce and garlic. Pour 1/4 cup into a shallow dish. Add beef and turn to coat. Cover and refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade from dish. Grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are tender, 4-7 minutes per side. Drizzle reserved marinade over onions. Cut steak into thin slices; serve with onions.

GRILLED FLANK STEAK WITH CILANTRO LIME BUTTER

Steps:

• Take softened butter and place in a medium bowl.
• Stir in the cilantro, lime juice, lime zest, green onion, and garlic paste. Mash with a fork or spoon to fully combine.
• Place butter over plastic wrap and form into a log. Wrap and place in fridge for 1 hour or until firm.
• Brush a grill or grill pan with canola oil and heat to high heat. (You want the grill HOT)
• In a small bowl, combine salt and pepper, garlic paste, olive oil and mustard powder. Stir to combine and form a paste. Rub both sides of steak with the paste.
• Place flank steak on grill and cook for approximately 3-4 minutes per side for rare, or 6-8 minutes per side for well done. We do something in between. Please see my Meat Temperature Chart for help deciding.
• Remove from heat.
• Cut into slices, against the grain.
• Before separating, slice butter and allow to melt over the steak.
• Serve and enjoy!

GRILLED FLANK STEAK WITH ONIONS

Steps:

• Place the flank steak in a sturdy resealable plastic bag. Add the sliced onions, placing them both under and on top of the meat. Mix remaining ingredients to make marinade, and pour over the meat and onions. Seal the bag and refrigerate for a minimum of 8 hours, turning the bag occasionally.
• To cook: Heat the grill. Remove the onions from the marinade, place them in an oven-proof dish and bake them (covered) for 20-30 minutes at 350 degrees. Grill the meat, turning once. The original recipe says 2" from something called "hot coals". My gas grill doesn't have "hot coals", but I've heard of them -- Take care not overcook it; Medium is overcooked, IMHO.
• To serve, slice the meat thinly across the grain and top with the baked onions, or at least be honest, and tell guests that the sliced onions are available. Saving them for yourself is not polite.

FLANK STEAK AND RED ONION

Steps:

• Heat grill to high. Rub both sides of steak with oil, and season generously with salt and pepper. Grill for 5 to 7 minutes per side for medium-rare. Let rest for 10 minutes.
• Meanwhile, drizzle onion slices with oil, and season with salt and pepper. Grill, turning occasionally, until cooked through, 6 to 8 minutes per side.
• Thinly slice meat across the grain, and serve topped with grilled onion.

GRILLED FLANK STEAK WITH ONIONS

Steps:

• In a shallow glass dish (or sealable food storage bag), mix vinegar, oil, oregano, garlic and pepper. Add steak; turn to coat, making sure steak is coated with vinegar mixture. Cover dish (or seal bag); marinate in refrigerator for at least 30 minutes.
• Heat outdoor grill.
• Remove steak from marinade; discard marinade. Sprinkle steak with 1/2 teaspoon salt. Coat onions with cooking spray; sprinkle with remaining 1/4 teaspoon salt.
• Grill steak, turning once, until medium rare, about 15 minutes, or longer for desired degree of doneness. Let steak rest for 10 minutes.
• While steak is resting, grill onions, turning occasionally, until lightly charred and tender, about 7 to 9 minutes.
• To serve, thinly slice steak against the grain and place on a serving platter; scatter onions over top. Yields about 3 1/2 ounces steak and 1/3 cup onions per serving.

GRILLED FLANK STEAK WITH SUMMER RELISH

Steps:

• Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 minutes. Meanwhile, brush corn, onions, tomatoes and poblano with 1 tablespoon oil. Grill, covered, over medium-high heat 5-10 minutes or until vegetables are charred and tender, turning occasionally., Grill steak, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., When corn is cool enough to handle, cut kernels from cobs; place in a large bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatoes and poblano; add to bowl. Gently stir in avocado, vinegar, salt and remaining oil. Thinly slice steak across the grain. Serve with relish.

GRILLED SKIRT STEAK WITH STICKY BARBECUE ONIONS

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the sticky barbecue onions: Heat a cast-iron skillet over direct heat. Melt the butter. Add the onions with a pinch of salt and cook until they begin to caramelize, about 5 minutes. Whisk together the ketchup, vinegar, mustard, sugar, cayenne, cumin and paprika in a small bowl (see Cook's Note). Add the sauce to the onions. Season with salt and pepper. Bring to a simmer and cook until the liquid reduces and begins to get sticky, 8 to 10 minutes. Move over indirect heat to keep warm while you cook your steak.
• For the steak: Sprinkle the steak with salt and pepper on both sides and bring to room temperature. Drizzle the steak with the oil and sprinkle with the oregano and paprika on both sides. Place the steak over direct heat and cook until it gets a nice char, 3 to 5 minutes per side for medium-rare.
• Add a splash of oil, a pinch of salt and some pepper to a cutting board. Place the steak on the seasoned oil on the cutting board, flip and rest 5 minutes. Slice the steak against the grain and serve topped with the onions.
• (Alternatively, you can cook the onions over medium-high heat on a stovetop, and the steak in a grill pan or cast-iron skillet over high heat on a stovetop.)