This Green Mountain classic always delights our guests. With outdoor grilling in full swing, spring/summer is the perfect time to make it. While making the steak, you might as well grill some onions to add more taste and nutrition to this lean, healthy cut of beef. The fresh herbs – thyme, rosemary or a little of both – are spring/summer item many of us will have growing in our garden or on the patio. If you don’t, it’s not too late to get them growing!
1 pound beef flank steak
1 tablespoon olive oil
3 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 tablespoon finely chopped shallot
2 medium cloves garlic, finely chopped or minced
2 teaspoons chopped fresh rosemary, thyme or combination of both
¼ teaspoon ground black pepper
Grilled Caramelized Onions (below), if desired
Make cuts about 1/2 inch apart and 1/4 inch deep in diamond pattern in both sides of beef. Mix remaining ingredients except onions. Place beef in shallow glass or plastic dish. Pour marinade over beef; turn beef to coat with marinade. Refrigerate about 2 hours. Remove beef from marinade; discard excess garlic and shallot pieces. Place beef on grill rack. Cover and grill about 4-5 minutes. Turn beef; cover and grill about 4 minutes longer for medium doneness. (Note: The cooking time will vary with the thickness of the steak.) Season beef with salt and pepper. Slice beef across grain at slanted angle into thin slices. Serve with Grilled Caramelized Onions.
Grilled Caramelized Onions
Makes about 1 cup
2 medium or 1 large onion, sliced
2 tablespoons chopped fresh rosemary leaves, if desired
1 tablespoon vegetable oil
Place all ingredients in square of heavy-duty aluminum foil; seal. Place foil pouch on grill rack. Grill 4 to 6 inches from medium coals about 15 minutes, turning frequently.