GRILLED SKIRT STEAK WITH RED PEPPERS & ONIONS
This fun dish is a welcome part of our family cookouts. It makes a quick and delicious steak and vegetable combo that's ideal for lunch or dinner. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender., Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes., Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.
Nutrition Facts : Calories 461 calories, Fat 32g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 311mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.
GRILLED FLANK STEAK WITH RED ONIONS
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
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
GRILLED RED ONIONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Trim the a thin slice off the side of the whole, unpeeled onion. Set the onion flat on the cut surface for stability. Cut the onion into 4 (1-inch thick) slices. Remove the outer ring of skin from each slice. Drizzle the sliced onion with light colored oil and season both sides with steak seasoning or salt and pepper, to taste. Grill on hot grill or on a nonstick griddle for 5 to 7 minutes on each side until onion is tender and has begun to caramelize.
MARINATED STEAK WITH GRILLED ONIONS
This marinade is magic -it will make even economy cuts of beef tender and delicious. -Gail Garcelon, Beaverton, Oregon
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 12 servings (1 cup cooked onions).
Number Of Ingredients 6
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.
Nutrition Facts : Calories 209 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 294mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
GRILLED RIB EYE STEAK & RED ONIONS
Make and share this Grilled Rib Eye Steak & Red Onions recipe from Food.com.
Provided by Granny Annie
Categories Steak
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except steak and onions.
- Place steak in plastic zip lock bag and pour marinade over.
- Marinate in refrigerator 4 hours or overnight-- turning the bag and smushing the herbs into the meat.
- Pour excess marinade into skillet; add onions and cook until tender while grilling steaks.
GRILLED CUBE STEAKS WITH RED ONION SAUCE
This was something I threw together for dinner tonight. I was tired of the same old cube steak recipes. This was a little different. To make the steaks a little more tender, I let them marinate in Italian dressing all day. When I came home they were ready to pop on the grill. While they grilled, I made the sauce. It's super easy. I'll give you the ingredients I used, but you can experiment to adjust to your tastes. This recipe is for 2 servings, but you can change to allow more. Steak fries, baked potato, steamed broccoli, corn, pasta salad or tossed salad would be some great sides to serve with this dish.
Provided by VickyJ
Categories Steak
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Place steaks and 2 Tbsp of Italian dressing in freezer zip bags to marinate for a couple hours or all day.
- When ready to grill lightly coat both sides of each steak with Montreal Steak Seasoning.
- Heat grill to med-hi.
- Cook steaks about 10 minutes for each side.
- For the sauce:.
- Heat the oil in a large heavy frying pan and add the onions.
- Cook on a low heat for about 10-15 minutes until soft. Stir in the basil/rosemary and cook for another 5 minutes.
- Turn the heat up and add the sugar, let the onions caramelize slightly by stirring over a medium high flame for 3 minutes, add the flour and cook for a few minutes before adding the stock and wine.
- Taste and then add salt and pepper.
- Serve over steaks.
Nutrition Facts : Calories 228.5, Fat 11.1, SaturatedFat 1.6, Sodium 248.2, Carbohydrate 21.2, Fiber 1.2, Sugar 10.5, Protein 1.4
GRILLED STEAK AND GREEN ONIONS
If you grabbed a bunch of fresh green onions and cilantro at the farmers' market, this grilled steak would be a great way to enjoy them!
Provided by My Food and Family
Categories Recipes
Time 4h24m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut off all but 1 inch of the green top from each onion; discard. Place onions in large resealable plastic bag. Add steak and 1/2 cup each of the orange juice and dressing; seal bag. Refrigerate 4 hours or overnight to marinate.
- Preheat grill to medium-high heat. Remove steak and onions from marinade; discard bag and marinade. Grill steak and onions 15 min. or until steak is cooked to medium doneness (160°F) and onions are tender, turning occasionally. Meanwhile, combine remaining 1/4 cup dressing, 1/2 cup orange juice and the chopped orange in saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 2 min. Remove from heat; stir in the cilantro.
- Cut steak across the grain into thin slices. Serve steak and onions with the orange sauce.
Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 470 mg, Carbohydrate 13 g, Fiber 2 g, Sugar 9 g, Protein 24 g
GRILLED FLANK STEAK AND RED ONION WITH ORANGE GREMOLATA
Categories Beef Citrus Quick & Easy Low Cal Low/No Sugar Wheat/Gluten-Free Steak Spring Gourmet
Yield Serves 2
Number Of Ingredients 8
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 AND RED ONION
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
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 STEAK AND ONIONS WITH ROSEMARY-BALSAMIC BUTTER SAUCE
Categories Beef Garlic Herb Onion Backyard BBQ Dinner Rosemary Steak Fall Summer Grill/Barbecue Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands).
- Prepare barbecue (medium-high heat). Peel sweet onions, then cut into 1/2-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks, and green onions on rimmed baking sheet and drizzle with oil; toss. Sprinkle with salt and pepper.
- Sprinkle steaks with salt and pepper. Grill sweet onions, shallots, leeks, and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions, shallots, and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Transfer steaks and onions to platter; cover.
- Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions. Serve, passing remaining sauce separately.
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