Evening Edge
What’s For Dinner?
DEL.ICIO.USFlank Steak in Ginger-Soy Marinade With Roasted Sweet Onions
Rate this recipe: (average rating = 2.00 with 8 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Cuisine: Main Dish On the grill
In this recipe, flank steak is served with oven-roasted onions. The steak marinates for 24 hours, imparting sumptuous flavor and texture.
By making the marinade a day ahead, all you have to do on the big day is toss the steak on the grill while your onions roast, and prepare another side. For a truly easy meal, throw a couple of baking potatoes in the oven with the onions and you'll have a meal without much work.
Hands on time: 25 minutes Total time: 9 hours and 40 minutes Serves: 6
Ingredients:
-
2 garlic cloves, finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 teaspoon hot chili paste
2 tablespoons dark brown sugar
2 tablespoons Chinese rice wine
2 tablespoons low-sodium soy sauce
2 tablespoons sesame oil
1 (1 1/2-2 pound) flank steak
4 large sweet onions, unpeeled
Oil for drizzling
1/2 teaspoon coarse salt, or to taste
1/2 teaspoon freshly ground black pepper
Instructions:
In a large dish or zip-top bag, combine the garlic, ginger, chili paste, brown sugar, rice wine, soy sauce and sesame oil. Score the meat lightly on both sides with a sharp paring knife, making a crosshatch pattern. Place the meat in the marinade, turn to coat both sides, cover tightly with plastic wrap (if using dish) and refrigerate overnight.
About 1 1/2 hours before serving, preheat oven to 375 degrees. In a baking dish, place onions and drizzle with oil. Sprinkle with salt and pepper. Bake for 1 1/4 hours, or until onions are tender when pierced with a skewer. When cool enough to handle, remove skins.
Preheat a gas or charcoal grill. Remove meat from the marinade and transfer to grill. Cook the meat, turning occasionally, for 10 to 20 minutes, or until lightly charred on the outside and rare inside. Remove from the grill and set on a cutting board. Let rest for 5 minutes. Carve the steak very thinly across the grain at an extreme angle. Cut the onions into quarters and serve with the meat. -- Adapted from "The Way We Cook: Recipes From the New American Kitchen" by Sheryl Julian and Julie Riven (Houghton Mifflin, $27)
About 1 1/2 hours before serving, preheat oven to 375 degrees. In a baking dish, place onions and drizzle with oil. Sprinkle with salt and pepper. Bake for 1 1/4 hours, or until onions are tender when pierced with a skewer. When cool enough to handle, remove skins.
Preheat a gas or charcoal grill. Remove meat from the marinade and transfer to grill. Cook the meat, turning occasionally, for 10 to 20 minutes, or until lightly charred on the outside and rare inside. Remove from the grill and set on a cutting board. Let rest for 5 minutes. Carve the steak very thinly across the grain at an extreme angle. Cut the onions into quarters and serve with the meat. -- Adapted from "The Way We Cook: Recipes From the New American Kitchen" by Sheryl Julian and Julie Riven (Houghton Mifflin, $27)
Notes:
The total time for this recipe includes overnight marinating time.
Hot chili paste is available in the Asian section of most supermarkets.
Hot chili paste is available in the Asian section of most supermarkets.
Nutrition:
Per serving: 298 calories (percent of calories from fat, 51), 23 grams protein, 12 grams carbohydrates, 1 gram fiber, 17 grams fat, 58 milligrams cholesterol, 445 milligrams sodium.
More recipes like this:
More recipes of the same cuisine:Main Dish On the grill
Recipes in the same category:Atlanta recipes