Bobs Grilled Flank Steak And Onions Food

GRILLED BALSAMIC FLANK STEAK WITH PEPPERS AND ONIONS

Steps:

• Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.
• Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.

GRILLED FLANK STEAK WITH ONIONS

Steps:

• In a shallow glass dish (or sealable food storage bag), mix vinegar, oil, oregano, garlic and pepper. Add steak; turn to coat, making sure steak is coated with vinegar mixture. Cover dish (or seal bag); marinate in refrigerator for at least 30 minutes.
• Heat outdoor grill.
• Remove steak from marinade; discard marinade. Sprinkle steak with 1/2 teaspoon salt. Coat onions with cooking spray; sprinkle with remaining 1/4 teaspoon salt.
• Grill steak, turning once, until medium rare, about 15 minutes, or longer for desired degree of doneness. Let steak rest for 10 minutes.
• While steak is resting, grill onions, turning occasionally, until lightly charred and tender, about 7 to 9 minutes.
• To serve, thinly slice steak against the grain and place on a serving platter; scatter onions over top. Yields about 3 1/2 ounces steak and 1/3 cup onions per serving.

GRILLED FLANK STEAK WITH ONIONS

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.

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 FLANK STEAK, ONION AND BELL PEPPER SANDWICHES

Steps:

• Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
• Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.

FLANK STEAK WITH GRILLED MIXED ONIONS

Steps:

• Heat grill or grill pan to medium.
• Combine sugar and vinegar in a small bowl. Brush onions with vinegar mixture and sprinkle with 1/2 teaspoon of salt. Grill onions until soft and caramelized, turning occasionally, about 45 minutes. (Skewer onions or place them in a grill basket or on foil with slits to prevent them from falling through the grill rack.).
• Sprinkle steak with remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Place on grill when onions have been cooking for 30 minutes. Cook 8 minutes on each side, or until medium rare. Let rest 10 minutes and slice thinly against the grain.

GRILLED FLANK STEAK, ONION AND BELL PEPPER SANDWICHES

Steps:

• Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
• Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.

BOBS GRILLED FLANK STEAK AND ONIONS

Steps:

• Prepare grill.
• Combine olive oil, balsamic vinegar, dijon mustard, salt and rosemary in a 9X13 dish.
• Add steak and onions; turn to coat.
• Let stand at least 15 mins or upto 45 minutes.
• Grill steak and onions 8-12 minutes turning once and brushing with with marinade.
• Slice steak across grain and serve with onions.