Flank Steak And Red Onion Recipes

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GRILLED FLANK STEAK WITH RED ONIONS



Grilled Flank Steak with Red Onions image

This easy to make grilled flank steak is marinated in red wine vinegar, olive oil, and oregano and then cooked with red onions for an easy and delicious dinner.

Provided by Martha Mckinnon

Categories     Dinner

Time 1h20m

Yield 6

Number Of Ingredients 8

3 tbsp red wine vinegar
1 tbsp olive oil
2 tsp dried oregano
1 clove garlic, minced
1/4 tsp black pepper
1.5 lbs lean flank steak, trimmed of excess fat
1 tsp salt
1 red onion, sliced into rounds

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.

Nutrition Facts : ServingSize 3 slices steak and 1/4 cup onion, Calories 199 cal, Carbohydrate 2 g, Fat 10 g, Protein 25 g, Fiber 1 g, SaturatedFat 3 g, Cholesterol 78 mg, Sodium 459 mg, Sugar 1 g

FLANK STEAK AND RED ONION



Flank Steak and Red Onion image

Caramelize an onion on the grill and pile the slices atop steak for a slightly sweeter take on a summertime favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 35m

Number Of Ingredients 4

1 flank steak (about 1 pound)
Extra-virgin olive oil, for rubbing and drizzling
Coarse salt and freshly ground pepper
1 large red onion, peeled and sliced 1/2 inch thick

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.

FLANK STEAK WITH ONIONS, PEPPERS, AND BEANS



Flank Steak with Onions, Peppers, and Beans image

Use your broiler to create a flavorful meal without adding much oil. The white-bean mixture would also go well with broiled or grilled fish or shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 35m

Number Of Ingredients 8

1 large red onion, halved and sliced 1/4 inch thick
2 red bell peppers, ribs and seeds removed, sliced 1/4 inch thick
1 can (20 ounces) cannellini beans, drained and rinsed
2 tablespoons plus 1 teaspoon olive oil
1 tablespoon fresh rosemary leaves (or 1 teaspoon dried rosemary, crumbled)
Coarse salt and ground pepper
1 1/2 pounds flank steak (1 piece)
1 tablespoon red-wine vinegar

Steps:

  • Heat broiler. If using a broilerproof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or pan), toss onion, peppers, and beans with 2 tablespoons oil, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • Push bean mixture to one side of sheet (or pan); place steak on other side. Rub steak with remaining teaspoon oil; season generously with salt and pepper. Broil, tossing bean mixture occasionally, until steak is medium-rare (135 degrees on an instant-read thermometer) and vegetables are lightly charred, 12 to 16 minutes.
  • Transfer steak to a cutting board; cover loosely with foil, and let rest in a warm place for at least 5 minutes. Transfer bean mixture to a serving bowl; toss with vinegar. Slice steak thinly; serve with bean mixture.

Nutrition Facts : Calories 480 g, Fat 24 g, Fiber 5 g, Protein 40 g

FLANK STEAK WITH MUSTARDY ONIONS AND ROSEMARY RECIPE BY TASTY



Flank Steak With Mustardy Onions And Rosemary Recipe by Tasty image

Quick-cooking flank steak gets an umami upgrade with an easy pan sauce of sautéed onion, garlic, rosemary, and Dijon mustard.

Provided by Tikeyah Whittle

Categories     Dinner

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 ¾ lb flank steak
kosher salt, to taste
freshly ground black pepper, to taste
1 tablespoon olive oil
1 small yellow onion, thinly sliced lengthwise
1 clove garlic
1 small sprig fresh rosemary, minced, plus more for garnish
2 tablespoons dijon mustard
½ cup water
potato, or paste, for serving, cooked

Steps:

  • Season the steak on both sides with salt and pepper.
  • Heat the olive oil in a large cast iron skillet over medium-high heat. Add the steak and cook, undisturbed, until browned on the bottom, 5-6 minutes. Flip and cook on the other side for 4 minutes for medium-rare doneness, or until cooked to your liking. Transfer the steak to a plate.
  • Return the skillet to medium heat and add the onion, garlic, and rosemary. Cook, stirring to scrape up any browned bits from the bottom of the pan, until the onion is soft and caramelized, about 6 minutes. Stir in the mustard and water, bring to a simmer, and cook until the sauce thickens, 3-4 minutes. Remove the skillet from the heat and season with salt and pepper.
  • Thinly slice the steak. Spoon the mustard-onion sauce over the meat and garnish with more rosemary leaves. Serve with potatoes or pasta alongside.
  • Enjoy!

Nutrition Facts : Calories 276 calories, Carbohydrate 6 grams, Fat 12 grams, Fiber 1 gram, Protein 32 grams, Sugar 2 grams

25-MINUTE FLANK STEAK WITH CHARRED VIDALIA ONION SALAD



25-Minute Flank Steak with Charred Vidalia Onion Salad image

Steak may be the main ingredient in this easy weeknight dinner, but the onions are the stars. Their sweet-charred flavors work perfectly with the bite from the watercress and radishes and the rich earthiness of the sesame oil.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 medium Vidalia onions or other sweet onions (about 1 pound)
2 tablespoons toasted sesame oil
Kosher salt and freshly ground black pepper
1 tablespoon fish sauce
4 medium radishes, very thinly sliced (use a mandoline if you have one)
1 large bunch watercress, rinsed and dried
1/2 cup fresh cilantro leaves
1 pound flank steak

Steps:

  • Preheat a very large cast-iron skillet over medium-high heat until it just begins to smoke.
  • While the pan is heating, slice the onions into 1/4-inch-thick rings and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Add the onions to the skillet and cook, undisturbed, until they char slightly, about 2 minutes. Stir occasionally with a wooden spoon until they are further charred and slightly softened but still crunchy, 3 to 4 minutes more. Transfer to a plate.
  • Stir together the remaining 1 tablespoon oil and the fish sauce in the medium bowl that the onions were in. Add the radishes, watercress, cilantro and cooked onions and toss until well coated. Allow the mixture to sit at least 5 minutes, so the juices from the onion combine with the dressing.
  • Wipe out the skillet the onions cooked in and return it to medium-high heat. Sprinkle the steak with 3/4 teaspoon salt and a few grinds of pepper and put it into the hot skillet. Cook until well browned on one the bottom, 4 to 5 minutes; flip and cook until medium rare, 4 to 5 minutes more. Transfer to a cutting board and allow the steak to rest for a few minutes, then slice thinly against the grain.
  • Divide the salad mixture among 4 bowls. Top each bowl with slices of steak.

FLANK STEAK WITH ONIONS AND PEPPERS



Flank Steak With Onions and Peppers image

Make and share this Flank Steak With Onions and Peppers recipe from Food.com.

Provided by lazyme

Categories     Steak

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 medium red onions, sliced
1 large red bell pepper, 1/4-inch strips
1 large green bell pepper, 1/4-inch strips
1 cup tomato juice
1 teaspoon lemon peel, grated
1 teaspoon paprika
1 garlic clove, finely chopped
1 cup beef broth
2 tablespoons fresh basil leaves, chopped
2 tablespoons lemon juice
1/4 teaspoon salt
1 1/2 lbs flank steaks
1 teaspoon olive oil
1/4 teaspoon pepper

Steps:

  • Cook onions, bell peppers, tomato juice, lemon peel, paprika and garlic in 10-inch skillet over medium heat 5 minutes, stirring occasionally; reduce heat to medium-low.
  • Stir in broth.
  • Cover and cook about 10 minutes or until liquid has almost evaporated.
  • Stir in basil, lemon juice and salt.
  • Remove from heat; keep warm.
  • Set oven control to broil.
  • Spray broiler pan rack with nonstick cooking spray.
  • Brush beef with oil; sprinkle with pepper.
  • Place beef on rack in broiler pan.
  • Broil with top 2 to 3-inches from heat about 10 minutes for medium doneness, turning once.
  • Cut beef across grain at slanted angle into thin slices.
  • Serve topped with bell pepper mixture.

Nutrition Facts : Calories 235.6, Fat 10.5, SaturatedFat 4.1, Cholesterol 77.1, Sodium 419.7, Carbohydrate 8.9, Fiber 2.1, Sugar 5, Protein 25.9

GRILLED FLANK STEAK AND RED ONION WITH ORANGE GREMOLATA



Grilled Flank Steak and Red Onion with Orange Gremolata image

Categories     Beef     Citrus     Quick & Easy     Low Cal     Low/No Sugar     Wheat/Gluten-Free     Steak     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 8

a 3/4-pound piece flank steak
four 1/3-inch-thick slices red onion, secured with wooden picks
1 1/2 tablespoons balsamic vinegar
1/4 cup olive oil
For gremolata
1 small garlic clove, minced
2 tablespoons fresh parsley leaves, minced
1/2 teaspoon freshly grated orange zest

Steps:

  • Prepare grill.
  • In a shallow baking dish large enough to hold steak and onion slices in one layer whisk together vinegar, oil, and salt and pepper to taste. Add steak and onions and turn to coat with marinade. Marinate steak and onions, covered, 15 minutes.
  • Make gremolata:
  • In a small bowl toss together garlic, parsley, and zest.
  • Drain steak and grill on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.
  • While steak is standing, drain onions, discarding marinade, and grill 5 minutes on each side, or until tender and golden. (Alternatively, steak and onions may be cooked in a hot well-seasoned ridged grill pan.)
  • Slice steak thin across grain. Serve steak and onions sprinkled with gremolata.

FLANK STEAK WITH BITTER GREENS AND CHARRED RED ONION



Flank Steak with Bitter Greens and Charred Red Onion image

Provided by Melissa Roberts

Categories     Onion     Quick & Easy     Father's Day     Backyard BBQ     Dinner     Steak     Spring     Summer     Grill     Grill/Barbecue     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

For steak:
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 garlic clove, minced
2 teaspoons sugar
1 pound flank steak (3/4 inch thick)
For salad:
1 medium shallot, finely chopped
3 tablespoons red-wine vinegar
1/2 teaspoon Dijon mustard
4 tablespoons extra-virgin olive oil, divided
1 very large red onion, halved and sliced 1/3 inch thick
3/4 pound bitter greens such as escarole or frisée or a combination
Equipment: a grill basket

Steps:

  • Marinate steak:
  • Whisk together Worcestershire sauce, lemon juice, oil, garlic, and sugar in a shallow dish. Add steak, turning to coat, and marinate at room temperature 15 minutes.
  • Make dressing and prepare onion while steak marinates:
  • Whisk together shallot, vinegar, mustard, 3 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss onion with remaining tablespoon oil and 1/4 teaspoon salt in a small bowl.
  • Grill steak and onion:
  • Prepare a gas grill for direct-heat cooking over medium-high heat. Pat steak dry and season with 1/4 teaspoon each of salt and pepper. Oil grill rack. Grill steak, covered, turning once, 8 to 10 minutes total for medium-rare.
  • Transfer steak to a cutting board and let rest, uncovered, 5 minutes.
  • While steak rests, grill onion in grill basket, covered, stirring occasionally, until charred and tender, 4 to 5 minutes.
  • Thinly slice steak across the grain. Toss greens, onion, and steak with dressing and salt to taste.

FLANK STEAK AND RED ONION



Flank Steak and Red Onion image

Make and share this Flank Steak and Red Onion recipe from Food.com.

Provided by jc834979

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb flank steak (about 1 lb)
1 large red onion, peeled & sliced 1/2 in thick
extra virgin olive oil, for rubbing & drizzling
coarse salt & freshly ground black pepper

Steps:

  • Heat grill to high. Rub both sides of steak with oil, & season generously with salt & pepper. Grill for 5 to 7 minutes per side for medium-rare. Let stand for 10 minutes. (I cooked mine per 5 minutes per side & it was more medium well - FYI).
  • Meanwhile, drizzle onion slices with oil, & season with salt & pepper. Grill, turning occasionally, until cooked through, 6 - 8 minutes per side.
  • Thinly slice meat across the grain, & serve topped with grilled onion.

Nutrition Facts : Calories 202.9, Fat 9.4, SaturatedFat 3.9, Cholesterol 46.5, Sodium 62.4, Carbohydrate 3.8, Fiber 0.5, Sugar 1.6, Protein 24.4

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