Grilled Flank Steak With Onions


Flank is a flavorful, lean cut of steak that's sliced thin and served. Make the deep, savory marinade ahead of time and let it work its magic on the meat for up to two days in the fridge. It makes party time a cinch, as the steak cooks in just 10 minutes (and this recipe can easily be doubled-or tripled to feed a crowd.)

Recipe From

Provided by Martha Stewart

Time 1h45m

Yield Serves 4 to 6

Categories Food & Cooking,Recipes by Ingredient,Meat & Poultry,Beef Recipes


  • 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 Balsamic Flank Steak With Peppers and Onions image

Number Of Ingredients: 11


  • 1 1/4 to 1 1/2 pounds flank steak, patted dry and pierced at approximately 1 1/2-inch intervals with the tines of a fork
  • Kosher salt and freshly ground pepper
  • 1/4 cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground mustard
  • 2 tablespoons light-brown sugar
  • 1 tablespoon extra-virgin olive oil, plus more for grill
  • 3 rosemary sprigs
  • 1 large sweet onion, such as Vidalia, cut into scant 1/2-inch-thick rounds
  • 2 red or orange bell peppers, stems, ribs, and seeds removed, cut into scant 1/2-inch-thick rounds
  • Crusty bread, for serving (optional)


A very simple yet delicious recipe for grilled flank steak that most everyone will enjoy.

Recipe From

Provided by RainbowJewels

Time 2h30m

Yield 4

Categories Meat and Poultry Recipes,Beef,Steaks,Flank Steak Recipes


  • Combine olive oil, salt, pepper, garlic powder, onion powder, cumin, and chili powder in a small bowl to make a paste. Rub 1/2 of the paste on each side of the flank steak and wrap tightly with plastic wrap. Refrigerate for at least 2 hours or overnight.
  • Preheat a gas grill for high heat and lightly oil the grate.
  • Sear the steak for 3 minutes, turning counter-clockwise once after 1 1/2 minutes to create grill marks. Flip steak over and sear an additional 3 minutes. Reduce flame to medium-high and continue to cook 5 minutes more for medium-well, or until desired temperature.
  • Remove steak from grill and let rest 10 minutes before slicing.

Grilled Flank Steak image

Number Of Ingredients: 8


  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • 1 (1 1/2-pound) flank steak


Marinated and grilled flank steak with a buttery red wine and green onion sauce. Serve with rice, potatoes or anything that will absorb the sauce on the plate, and lots of crusty bread (for sopping up the remaining sauce)!

Recipe From

Provided by mjolah

Time 2h30m

Yield 4

Categories Meat and Poultry Recipes,Beef,Steaks,Flank Steak Recipes


  • Combine soy sauce, garlic powder, salt, and pepper in a shallow bowl and marinate flank steak for 2 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Remove flank steak from marinade and grill until slightly crusty on the outside but only medium warm on the inside, about 8 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove, cover, and let rest for 10 to 15 minutes.
  • Melt butter in a saucepan over medium-low heat and cook green onions until tender, about 5 minutes. Add red wine and increase heat. Bring sauce to a simmer and cook for 5 to 10 minutes until all the alcohol has evaporated. Season with salt and pepper.
  • Slice steak as thinly as possible and arrange on a platter. Add any juices from the steak to the sauce and drizzle sauce over steak, reserving some of the sauce to serve at the table.

Grilled Flank Steak with Red Wine Sauce image

Number Of Ingredients: 7


  • ½ cup soy sauce
  • 1 pinch garlic powder to taste
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 (1 1/2-pound) flank steak
  • ½ cup butter
  • 4 green onions, chopped
  • 1 ½ cups red wine


Caramelized onions splashed with balsamic vinegar makes a full-flavored, lower-calorie alternative to a high-fat sauce.

Recipe From

Provided by mielhollinger

Time 25m

Yield 4 serving(s)

Categories Steak


  • In a medium skillet melt butter over medium-low heat.
  • Add onions and garlic.
  • Cook, covered, for 13-15 minutes or until onions are tender.
  • Add brown sugar and salt.
  • Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
  • Meanwhile, cut meat into 4 serving-size pieces.
  • Sprinkle pepper on both sides of each meat piece.
  • Place on the unheated rack of a boiler pan.
  • Broil 3 inches from the heat to desired doneness, turning once.
  • (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
  • Spoon onion mixture over steak.
  • Sprinkle with parsley.

Steak with Caramelized Onions image

Number Of Ingredients: 9


  • 4 teaspoons butter
  • 2 medium onions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 1/8 teaspoon salt
  • 1 lb boneless beef top sirloin steak, trimmed of fat
  • 1/4 teaspoon pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon snipped fresh parsley


My garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so that's what I use to make relish for this tasty steak. -Brenda Washnock, Negaunee, Michigan

Recipe From

Provided by Taste of Home

Time 45m

Yield 4 servings.

Categories Dinner


  • Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 minutes. Meanwhile, brush corn, onions, tomatoes and poblano with 1 tablespoon oil. Grill, covered, over medium-high heat 5-10 minutes or until vegetables are charred and tender, turning occasionally., Grill steak, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., When corn is cool enough to handle, cut kernels from cobs; place in a large bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatoes and poblano; add to bowl. Gently stir in avocado, vinegar, salt and remaining oil. Thinly slice steak across the grain. Serve with relish.

Grilled Flank Steak with Summer Relish image

Number Of Ingredients: 14


  • 3 garlic cloves, minced
  • 1 teaspoon sea salt
  • 1 teaspoon dried rosemary, crushed
  • 1 tablespoon olive oil
  • 1 beef flank steak (1-1/2 pounds)
  • 4 large ears sweet corn, husks removed
  • 4 green onions
  • 2 medium tomatoes
  • 1 poblano pepper
  • 2 tablespoons olive oil, divided
  • 1 medium ripe avocado, peeled and cubed
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon salt


Recipe From

Yield Serves 12

Categories Sandwich,Onion,Steak,Bell Pepper,Summer,Grill/Barbecue,Bon Appétit


  • 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.

Number Of Ingredients: 11


  • 3 cups dry red wine
  • 3 cups chopped onions
  • 2 1/4 cups soy sauce
  • 3/4 cup olive oil
  • 8 large garlic cloves, chopped
  • 1 tablespoon plus 1 1/2 teaspoons dry mustard
  • 1 tablespoon plus 1 1/2 teaspoons ground ginger
  • 4 1/2 pounds flank steaks
  • 6 large bell peppers (red, yellow and/or green), cut into 3/8-inch wide strips
  • 3 large red onions, cut into 1/2-inch-thick rings
  • Grilled French Bread Rolls

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