An Explosion of Flavor in Your Mouth
Any time of the year is perfect for grilling. Luckily, I have my grill strategically placed to get to it any time of the year. I guess not having access to a grill for many years while living in NYC, I feel compelled to grill whenever I can.
Grilling beef over fire takes a long time and may still be the best way to cook it. Maybe it's the smoky flavor or the sound of the sizzle while cooking, but eating a steak right off the grill is definitely one of my favorite ways of preparing beef.
Different Cuts of Beef
There are many different cuts of beef, and each should be prepared in its way to bring out the maximum flavor. Generally, lean steaks should be marinated and cooked quickly to avoid overcooking and becoming tough.
Very tender cuts like the tenderloin and filet Mignon can be lightly oiled, seasoned with salt and pepper, and thrown on the grill. I used a lean flank steak marinated in soy, sherry, and Dijon mustard for this recipe.
I originally posted this recipe with a mistake. I said to marinate the beef and then use the same marinade later to baste the beef while grilling.
It was brought to my attention that this is not wise because "Surface bacteria, including all the nasty ones, propagate in the marinade. When you smear them back onto the surface of the meat, you re-contaminate the meat with bacteria." So, I changed the recipe to as follows.
Reluctant Gourmet’s Tips
- Be sure your grill is hot enough before starting.
- Grill meat and veggies about 4 inches from heat source.
- Try adding pre-soaked chunks of natural hardwoods like Hickory to add more flavor.
- Make sure the grill is clean before cooking.
- To prevent sticking, brush or spray a light oil coating on the grid.
- If your grill has a top, close it to allow smoke to add its flavor.
Grilled Marinated Beef with Caramelized Onions
- 2 lb. of flank steak salt and pepper
For the Marinade
- There's not a lot of prep for this grilled steak and caramelized onions recipe. Just be sure to have all the ingredients ready to go. Peel and slice the onions and make or defrost the chicken stock.
- Mix the marinated ingredients in a large, shallow glass bowl. Remove ¼ of the marinade and reserve for basting.
- Gently score the flank steak, add to the marinade, cover, and let sit at room temperature for 1-2 hours or refrigerate if marinating longer.
- Fire up your grill, remove the steak from the marinade, and grill for about 5 minutes per side when ready.
- Discard the marinade and use the reserved marinade to baste.
- Heat the butter and oil in a heavy-bottomed pan until they are almost smoking hot. Add the onions and sauté until translucent ...approximately 10 to 15 minutes.
- Add the brown sugar and stock, season with salt and pepper, reduce heat, and simmer until all the liquid is absorbed.
- Slice steak into ¼ inch pieces, top with onions, and serve. Of course, a hearty red wine goes great with this meal and side dishes like roasted potatoes and grilled veggies.