Fire-Grilled Steak

• 1 beef flank steak
• salt
• Pepper
• 5 tsp. Extra virgin olive oil
• 2 medium bulbs fennel
• 1 large red onion
• 1/2 c. fresh mint leaves
• 1/2 c. fresh flat-leaf parsley leaves
• 3 tbsp. red wine vinegar
• 2 tbsp. capers
• 1 small clove garlic

1. Prepare outdoor grill for covered direct grilling on medium.
2. Sprinkle steak with 1/4 teaspoon each salt and freshly ground black pepper to season both sides.
3. Use 2 teaspoons oil to brush both sides of fennel and onion slices; sprinkle with 1/8 teaspoon salt.
4. Grill steak, covered, 8 to 10 minutes for medium-rare or until desired doneness, turning over once.
5. Grill onion alongside steak 7 to 9 minutes or until tender.
6. Transfer steak to cutting board; let rest 10 minutes.
7. Transfer onion to bowl.
8. Meanwhile, finely chop mint and parsley; place in medium bowl with vinegar, capers, garlic, 1 tablespoon water, and remaining 3 teaspoons oil.
9. Stir to blend.
10. Place fennel on grill.
11. Cover; cook 3 to 4 minutes or until browned, turning over once.
12. Toss with onion.
13. Thinly slice steak.
14. Serve with fennel, onion, and vinaigrette.

salt, pepper, extra virgin olive oil, fennel, red onion, mint leaves, parsley, red wine vinegar, capers, clove garlic

Taken from www.delish.com/recipefinder/fire-grilled-steak-recipe-ghk0511 (may not work)