I don’t know if you knew this about me or not…but I cook a lot. And in cooking a lot, there are not a lot of dishes that I make more than once or twice. I just don’t have that kind of time. In my line of work, I have to put out a new recipe at least once a week, so I am constantly improvising and experimenting.
That being said, I have a handful of recipes that repeatedly make an appearance on our weekly rotation. They appear like this (in no particular order):
Spaghetti with Marinara and Meatballs
Broiled Flank Steak with Red Onion Marmalade.
Flank used to be a much cheaper cut of meat. Not too long ago, I could pick one up for $12ish and it would be a nice end of the week treat that wouldn’t break the bank. It’s a lot more expensive now. Sometimes as much as $10 per pound, but I can still manage to find one on special sometimes. I’ve also been subbing out the flank steak for flat iron steak or skirt steak and, more recently, a sirloin tip roast.
The leaness of a flank steak is a wonderful thing to easily fit into a healthy eating plan. And I find it so much easier to cook one big steak for everyone instead of cooking individual steaks for each person. Flank steak can be a little bland, though, so it really begs for a topping of some sort. Chimichurri sauce or sauteed mushrooms sometimes are piled atop this regular dinner fare, but my favorite is this red onion marmalade. I’ve been making Broiled Flank Steak with Red Onion Marmalade for years, adapting it from a Good Housekeeping recipe to fit our palette. It makes a heck of a sandwich the next day, too. Slap some sliced steak on a crusty roll with the onions and a piece of melty cheese, like Montaray jack. And heat it up in the oven or in a panini press. Divine.
Flank Steak with Balsamic Red Onion Marmalade
The sweet/sour combo of the marmalade punches up the flavor of the flank steak in this quick dinner dish. Any steak seasoning will do, but I use my own. You can find that recipe here.
- 1.5 pound flank steak
- 2 T steak seasoning (see note in summary)
- 2 Tbsp butter
- 2 large red onions, peeled and thinly sliced
- 3 Tbsp sugar
- 1/4 cup balsamic vinegar
- Pinch kosher salt
Preheat broiler and place the rack as close as you can get it to the element.
Season the flank steak on both sides with the steak seasoning and set aside.
In a skillet over medium heat, melt the butter. Add in the sliced onions and toss until it is all coated with the butter. Cook the onions until they are soft and translucent. You don't want to brown them, just sweat them down. Sprinkle the onions with sugar and toss, then stir in the vinegar and salt. Continue to cook while you cook the flank steak.
Add the flank to the oven and broil on each side for 3-5 minutes. This will differ depending upon the thickness of your steak. You are looking for an internal temperature somewhere around 120 degrees for medium rare. You don't want to cook flank steak much past medium, otherwise it will be a little dry and tough.
Once the steak is cooked on both sides, remove to a cutting board to rest for 5 minutes before thinly slicing across the grain. Top each serving with the onion marmalade.
If you have leftover, then you are in for a treat! this recipe makes and amazing sandwich the next day with a little Monterrey jack cheese on a crusty loaf.