Best Grilled Steak With Charred Sweet Onions Recipes

GRILLED SKIRT STEAK WITH RED PEPPERS & ONIONS

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.

GRILLED STEAK AND VIDALIA ONIONS WITH MUSTARD-WORCESTERSHIRE VINAIGRETTE

Steps:

• Whisk together the Worcestershire sauce, mustard, thyme and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the olive oil until emulsified. Let sit at room temperature while you prepare the steak and onions.
• Remove the steaks from the refrigerator 20 minutes before grilling. Heat the grill pan over high heat until it begins to smoke. Pat the steaks dry with paper towels. Brush both sides of the steaks with canola oil and season well with salt and pepper. Arrange the steaks on the grill pan and let cook until golden brown and charred, about 5 minutes. Flip the steaks, lower the heat to medium and continue cooking to medium-rare doneness (130 degrees F internal temperature on an instant-read thermometer), about 4 minutes longer. Remove from the heat and arrange on a serving platter. Loosely tent with foil and let rest while you grill the onions.
• Brush the onions on both sides with canola oil and season with salt and pepper, to taste. Grill until golden brown and slightly charred on both sides and just cooked through, about 2 minutes per side. Separate the slices into rings and add to a small bowl. Add half of the vinaigrette to the onions and gently toss to coat. Serve the steaks topped with the onions and drizzled with the remaining vinaigrette.

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.)

GRILLED STEAK WITH CHARRED SWEET ONIONS

Steps:

• 1. GRILL DIRECTIONS: In small bowl, combine all steak ingredients except steak mix well. Place steak in shallow glass dish or resealable food storage plastic bag. Pour oil mixture over steak turn steak to coat. Cover dish or seal bag. Let stand at room temperature for 15 to 30 minutes to marinate.2. Meanwhile, heat grill. Brush onions lightly with 1 tablespoon oil sprinkle with paprika.3. When ready to grill, if desired, sprinkle steak with salt and pepper. (Steak can be cut into 4 servings before grilling, if desired.) Place steak and onions on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until steak is of desired doneness and onions are tender, turning once.TIP:*To broil steak and onions, place on broiler pan broil 4 to 6 inches from heat using times above as a guide, turning once.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 190 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 60 mg 20% * Sodium: 65 mg 3% * Total Carbohydrate: 5 g 2% * Dietary Fiber: 1 g 4% * Sugars: 3 g * Protein: 21 g * Vitamin A: 4% * Vitamin C: 4% * Calcium: 2% * Iron: 15% * Dietary Exchanges: 1 Vegetable, 3 Lean Meat

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.