Grilled Flank Steak with Onions 2

Total Time
1 hr 17 min
5 min
12 min


Red-wine vinegar

3 Tbsp

Olive oil

1 Tbsp

Dried oregano

2 tsp


1 large clove(s), minced

Black pepper

¼ tsp

Uncooked lean flank steak

1½ pound(s), trimmed

Table salt

¾ tsp

Uncooked red onion(s)

1 large, cut into 1/4-inch rounds


  1. Combine vinegar, oil, oregano, garlic, and pepper in large zip-close plastic bag. Add steak: squeeze out air and seal bag. Turn bag until steak is evenly coated. Refrigerate, turning bag occasionally, at least 1 hour or up to 4 hours.
  2. Meanwhile, preheat grill to medium-high or prepare medium-high fire.
  3. Remove steak from marinade; discard marinade. Sprinkle steak with 1/2 teaspoon of salt. Spray onion with olive oil nonstick spray and sprinkle with remaining 1/4 teaspoon salt.
  4. Place steak on grill rack and grill, turning once, until instant-read thermometer inserted into side of steak registers 145°F, about 12 minutes. Transfer steak to cutting board and let rest 10 minutes.
  5. Meanwhile, place onion rounds on grill rack and grill, turning occasionally, until lightly charred and tender, 7–9 minutes. Thinly slice steak against grain into 18 slices and place on platter; place onion on top.
  6. Per serving: 3 slices steak and 1/3 cup onion


Lean and flavorful flank steak is frequently on sale at the supermarket. Buy a few and freeze them, individually wrapped, up to 6 months.