There is just something about a big fat steak coming off of the grill and into my belly. I’m trying to get into the process of eating whole everything and eliminating all of the processed everything. This means mostly all of the fat free products and instead eating REAL food in moderate portions. This brought me to an amazing dinner last night…
It’s a pretty simple cast:
1.5lb flank steak
3 red onions
3 tablespoons non packed brown sugar
4 teaspoons of balsamic vinegar
Serves: 3-4 depending on flank steak size
Prep: 15 minutes
Cook: 45 minutes
The VERY first thing you want to do is take your flank steak out of the fridge and let it come up to room temp while you’re prepping. Throwing a cold steak on the grill is the quickest way to tough steak. By letting it come up to room temperature you’ll also not put the poor thing in shock when it goes on the grill…speaking of….go on and turn that grill up to a nice higher end of medium (but not high) temp and let it get hot while you prep everything. I LIVE and die by my Boos Reversible Maple Cutting Board This baby stays on my counter as a permanent fixture and has been life changing in the kitchen for me. Anyhow – I digress! Throw your onions on and slicem up.
Once you are properly sliced get those suckers on some 12-Inch Long Stainless Steel Skewers. Don’t be like me and use wood – you will see why shortly. Think onion lollipops. Some sneaky vidalia’s showed up to the scene so I let them in, too.
Next – combine the vinegar and sugar together and brush the glaze onto your onions. Both sides. Free your inner artist and paint! Get them nice and juicy. Mmm… This will aid in the carmelization process and add some flavor to them. You don’t want to skip this step! Then just throw them on the grill.
Alright, get back in the kitchen and do some work, wo(man)! I’m particular and trim my steak like it’s nobodies business, and quite frankly – it’s not…it’s my damn steak. So, trim it up…oh look! More before and afters!
Throw some flavor on that beef and call it a day! All I put it salt and pepper. Don’t be afraid to get a little heavy either. Again – both sides!
Hey! Go check on your onions! Flip them over and love on them. I’m so glad I checked on mine because I was the dipshit that used wooden skewers…..wooden, people. Because clearly the elements of physics don’t apply to me and my wood won’t burn…/sarcasm. Note to self: buy some 12-Inch Long Stainless Steel Skewers so this doesn’t happen again…
Hey lady! You aren’t sneaky – what’s that tin foil wrapped thing on the top above your burning wooden skewer?! You caught me, I’m also making baked potatoes. If you want in on this action too scrub some up, pierce them with a fork so you don’t have any explosions on your hands, and throw them in the microwave for 5 minutes while you prep your steak. Then wrap them in foil and go toss them in some indirect heat…oh and add 4pp to your WW tracker, too. The microwave is starting the cooking process for you so you can eat everything together and not have to turn your stove on in the house, an added perk for us Southerners.
So, it’s been about 30 minutes since your onions have been on the grill…which means it’s about time to throw that steak on. You will put your steak on and cook for about 7 minutes on each side for a good medium rare…your grill must be on medium heat though! If you’re rocking a hot grill you’ll have pucks! My grill was a titch warmer than I wanted so I grilled 6 minutes on each side and rotated for some fancy hatch marks every 3. That is totally not necessary. I’m just a fancy bitch.
Alright folks, that’s it. Take your steak off the grill and let it rest for 10 minutes. It’s been through a lot. Give it a break. DO NOT CUT IT FOR 10 MINUTES. Letting the steak rest will let it reabsorb some juicy flavors. I know you want to dig it, but just wait. Hey – go throw some green beans in the microwave and steam them while your drool. Once your 10 minutes is up slice it against the grain. Slicing it with the grain will give you nasty tough steak that you will feel like you’ve wasted so much time and hope on. Oh yes, ma’am…this is what mama likes.
Alright – get pumped for this flavor roller coaster you’re about to get on. I served mine with baked potatoes (1tbsp of Land O Lakes Whipped Butter (Which is real butter, with air whipped in so you feel like you’re getting more. It is a god send.) 1tbsp of REAL cheddar cheese, 1 tsp of real bacon bits, 1tbsp of reduced fat sour cream and some fresh chives out of my garden. My loaded baked cost me 7PP. I also had some green beans with a smidge of the Land O Lakes Whipped Butter. Heaven on a plate!!!
Well, I think this was a success…14PP all in!
4oz steak w/ onions – 7PP
1 medium potato – 4PP
1tbsp Land O Lakes Whipped Butter – 1PP
1tbsp real shredded cheddar – 1PP
2tbsp RF Sour Cream – 1PP
Green Beans – 0PP
Smidge of butter – 0PP