Bloody Mary Flank Steak with Grilled Onions

We combined some of the classic accompaniments to a good steak--Worcestershire, horseradish, tomatoes, onions--for this zesty marinade. Prep and Cook Time: 25 minutes, plus at least 4 hours to marinate.
Makes 4 servings


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1 beef flank steak (about 1 1/2 lbs.), fat trimmed
4 large red onions, cut crosswise into 3/4-in.-thick rings
Coarse kosher salt and freshly ground black pepper
Celery leaves and lemon wedges


1. Put steak and onion slices in a 1-gal. resealable plastic bag and pour in marinade. Seal bag and marinate in refrigerator, turning occasionally, at least 4 hours and up to overnight. Remove steak and onions, reserving marinade.

2. Prepare a gas or charcoal grill for high heat (you can hold your hand 1 to 2 in. above grill level only 1 to 2 seconds). Arrange steak and onions on grill and baste with marinade; close lid if using gas. Cook steak and onions until they begin to brown, 4 to 5 minutes. Turn over, baste again, and close lid. Cook onions until browned on both sides and softened, 2 to 3 minutes more; remove and set aside. Continue to cook steak until done to your liking, 10 to 12 minutes total for medium-rare. Transfer steak to a rimmed board or a platter and let rest 3 to 5 minutes.

3. Thinly slice steak across the grain. Season to taste with salt and pepper. Serve topped with onion slices and garnished with celery leaves and lemon wedges.

Created date

July 2007

Nutritional Information

Calories 310
Caloriesfromfat 28 %
Protein 29 g
Fat 9.6 g
Satfat 4 g
Carbohydrate 22 g
Fiber 3.8 g
Sodium 513 mg
Cholesterol 62 mg