This Weight Watchers recipe has turned me into a flank steak lover. I cook mine a little more than shown in this photo. Let me know if you try it this weekend. Just be sure to buy extra flank steak....or you'll be sorry.
| 1 Tbsp olive oil, 3 Tbsp red wine vinegar | |
| 2 tsp dried oregano | |
 | 2 tsp minced garlic |
| 1/4 tsp black pepper, freshly ground | |
| 1 1/2 pound(s) lean flank steak |
| 3/4 tsp table salt, divided | |
| 1 large red onion(s), cut into 1/4-inch-thick slices |
| 2 spray(s) cooking spray |
Instructions
- Mix vinegar, oil, oregano, garlic and pepper in a ziploc bag. Add steak; turn to coat, making sure steak is coated with vinegar mixture. Marinate in refrigerator for at least 30 minutes.
- Heat outdoor grill. I used my grill pan on the stovetop.
- 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. Do not even be tempted to skip the resting part.
- 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.
- (If you're wondering what the green diamonds mean in the ingredient list, it's a Weight Watchers thing to show those are "filling foods"---something I should eat lots of and don't have to count points for. It's a GOOD THING.)
- Hey, why are they called red onions when they're really purple?
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