A simple garlic-oregano marinade adds wonderful flavor to flank steak. We serve it with grilled red onion but asparagus and whole scallions would be just as tasty.
- 3 Tbsp red wine vinegar
- 1 Tbsp olive oil
- 2 tsp dried oregano
- 2 tsp minced garlic
- 1/4 tsp black pepper, freshly ground
- 1 1/2 pound(s) uncooked lean flank steak
- 3/4 tsp table salt, divided
- 1 large uncooked red onion(s), cut into 1/4-inch-thick slices
- 2 spray(s) cooking spray
In a shallow glass dish (or sealable food storage bag), mix vinegar, oil, oregano, garlic and pepper. Add steak; turn to coat, making sure steak is coated with vinegar mixture. Cover dish (or seal bag); marinate in refrigerator for at least 30 minutes.
Heat outdoor grill.
Remove steak from marinade; discard marinade. Sprinkle steak with 1/2 teaspoon salt. Coat onions with cooking spray; sprinkle with remaining 1/4 teaspoon salt.
Grill steak, turning once, until medium rare, about 15 minutes, or longer for desired degree of doneness. Let steak rest for 10 minutes.
While steak is resting, grill onions, turning occasionally, until lightly charred and tender, about 7 to 9 minutes.
To serve, thinly slice steak against the grain and place on a serving platter; scatter onions over top. Yields about 3 1/2 ounces steak and 1/3 cup onions per serving.