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.
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- Calories: 310
- Calories from fat: 28%
- Protein: 29g
- Fat: 9.6g
- Saturated fat: 4g
- Carbohydrate: 22g
- Fiber: 3.8g
- Sodium: 513mg
- Cholesterol: 62mg
- 1 beef flank steak (about 1 1/2 lbs.), fat trimmed
- 4 large red onions, cut crosswise into 3/4-in.-thick rings
- Bloody Mary Marinade
- 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.
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