Best Flank Steak And Red Onion Recipes

Flank Steak and Red Onion image

Provided by Martha Stewart

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.

Grilled Flank Steak and Red Onion with Orange Gremolata image

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 image

Provided by Melissa Roberts

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.