Grilled Flank Steak And Red Onion With Orange Gremolata Recipes

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.

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.

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.

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.

Steps:

• In a medium glass dish, whisk together the orange zest, orange juice, sugar, soy sauce, vinegar, Worcestershire sauce, and red pepper flakes until the sugar is dissolved. Add the steak, turning to coat. Cover and refrigerate for 8 to 48 hours, turning occasionally.
• Remove the steak from the dish, reserving the marinade.
• Lightly spray a grill pan or grill rack with cooking spray. Heat the pan over medium-high heat or preheat the grill on medium high. Cook the steak for 4 to 5 minutes on each side, or until the desired doneness. Transfer to a cutting board and let stand for 3 minutes. Thinly slice on the diagonal.
• Meanwhile, in a medium nonstick skillet, bring the marinade to a boil over medium-high heat. Boil for 3 minutes, or until reduced to 1/4 cup. Drizzle over the steak.
• (Per Serving)
• Calories: 209
• Total Fat: 6.5g
• Saturated: 3.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 3.0g
• Cholesterol: 48mg
• Sodium: 244mg
• Carbohydrates: 11g
• Fiber: 0g
• Sugars: 10g
• Protein: 24g
• Dietary Exchanges
• 1/2 Carbohydrate
• 3 Lean Meat