Photo of Flank Steak with Triple-Grilled Onions by WW

Flank Steak with Triple-Grilled Onions

Points® value
Total Time
1 hr 10 min
15 min
45 min
When it’s not BBQ season, cook this on a stove-top grill pan. Leftovers make fabulous steak sandwiches.


Unpacked brown sugar

3 tbsp(s)

Balsamic vinegar

4½ tsp(s)


3 medium, yellow, cut into 1/2-inch-thick slices

Vidalia onion

1 large, cut into 1/2-inch-thick slices

Red onion

2 medium, cut into 1/2-inch-thick slices

Table salt

1 tsp(s), divided

Black pepper

¼ pinch(es), freshly ground

Uncooked lean flank steak

1¼ pound(s)


  1. Preheat grill to medium.
  2. In a small bowl, combine sugar and vinegar; brush over onions and then sprinkle onions with 1/2 teaspoon of salt. Either skewer onions on metal skewers or place in a grill basket; grill onions until soft and caramelized, turning occasionally, about 45 minutes.
  3. Sprinkle steak with remaining 1/2 teaspoon of salt and pepper; place on grill 30 minutes after onions. Cook 15 minutes, turning once, until medium rare, or longer for desired degree of doneness. Let steak rest for 10 minutes before thinly slicing against the grain. Yields about 4 ounces of steak and 2/3 cup of onions per serving.


Cooking times for a grill versus grill pan may vary.