Grilled Flank Steak and Red Onion with Orange Gremolata
- a 3/4-pound piece flank steak
- four 1/3-inch-thick slices red onion, secured with wooden picks
- 1 1/2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 1 small garlic clove, minced
- 2 tablespoons fresh parsley leaves, minced
- 1/2 teaspoon freshly grated orange zest
- Prepare grill.
- In a shallow baking dish large enough to hold steak and onion slices in one layer whisk together vinegar, oil, and salt and pepper to taste.
- Add steak and onions and turn to coat with marinade.
- Marinate steak and onions, covered, 15 minutes.
- In a small bowl toss together garlic, parsley, and zest.
- Drain steak and grill on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare.
- Transfer steak to a cutting board and let stand 10 minutes.
- While steak is standing, drain onions, discarding marinade, and grill 5 minutes on each side, or until tender and golden.
- (Alternatively, steak and onions may be cooked in a hot well-seasoned ridged grill pan.)
- Slice steak thin across grain.
- Serve steak and onions sprinkled with gremolata.
flank steak, red onion, balsamic vinegar, olive oil, garlic, parsley, freshly grated orange zest
Taken from www.epicurious.com/recipes/food/views/grilled-flank-steak-and-red-onion-with-orange-gremolata-12023 (may not work)