Cook this with either hanger or flank steak, whichever you prefer. The onions add a hit of umami, but feel free to omit them.

Robin Bashinsky
Recipe by Cooking Light June 2017


Recipe Summary test

40 mins
5 hrs 45 mins
Serves 8 (serving size: 3 oz. steak, about 1 cup onions, and about 3/4 cup cabbage mixture)


Ingredient Checklist


Instructions Checklist
  • Place red wine, fennel seeds, crushed red pepper, and thyme sprigs in a small saucepan; bring to a simmer over high. Reduce heat to medium, and simmer, stirring occasionally, until reduced to 3/4 cup, about 10 minutes. Cool completely, about 10 minutes. Pour wine mixture through a fine wire-mesh strainer; discard solids. Place steak in a large ziplock plastic bag. Add wine mixture, seal bag, and turn to coat steak. Marinate in refrigerator, turning occasionally, 4 hours or overnight.

  • Preheat oven to 400°F.

  • Place red onion wedges in a 13- x 9-inch glass baking dish. Add vinegar, 1/4 cup water, 1/4 teaspoon salt, and 1/2 teaspoon black pepper; cover with foil. Bake at 400°F for 45 minutes; turn onions over. Uncover and bake until liquid is syrupy and onions are tender, about 20 minutes. Remove and discard root ends from onion wedges; separate the onion wedges into "petals."

  • Preheat grill to high (450°F to 550°F).

  • Remove steak from marinade; discard marinade. Sprinkle steak with 1 1/2 teaspoons salt and remaining 1 teaspoon black pepper. Place steak on oiled grill grates, and grill, uncovered, until desired degree of doneness, 5 to 6 minutes per side. Let stand 5 minutes. Slice crosswise against the grain.

  • Combine cabbage, green onions, oil, red wine vinegar, and remaining 1/4 teaspoon salt in a bowl. Toss to coat. Place cabbage mixture on a platter with steak, onions, and any accumulated juices from the steak.

Nutrition Facts

297 calories; fat 13.1g; saturated fat 4g; mono fat 6.9g; poly fat 0.9g; protein 25g; carbohydrates 17g; fiber 4g; cholesterol 68mg; iron 2mg; sodium 544mg; calcium 72mg; sugars 9g.