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

Recipe from


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


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.

July 2007
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