It's A Keeper: Grilled Flank Steak with Grilled Red Onions and Asparagus and Garlicky Grilled Croutons

Mike over at TV Food Fan did a great post that caught my eye. He mentioned that affiliate stations are posting a recipe on their websites to promote Rachael Ray's new talk show: Grilled Flank Steak with Grilled Red Onions and Asparagus and Garlicky Grilled Croutons. Since a new source of Rachael Ray recipes was so unexpected, I decided I had to try it. I have no idea how long it took to make because I had to wait for Husband to get home to grill the meat outside (despite being a well-educated independent woman, I still don't know how to turn on the grill and I refuse to learn). But the actual grilling of everything took about 15 minutes.

There was a little (and I really mean little) mistake in this recipe that was not very Rachael-like. It includes both salt and pepper and grill seasoning in the marinade for the flank steak, but grill seasoning already includes salt and pepper. I was kinda disappointed that a recipe being used as a marketing tool was not perfect.

This recipe is very different from the Brutus Salad, but in a good way. The inclusion of grilled asparagus and red onions was unique and unexpected. And, it was well worth the effort of doing a bunch of grilling. I have also never had grilled croutons and I enjoyed the variety. Here is the recipe with my comments in brackets:

Grilled Flank Steak with Grilled Red Onions and Asparagus and Garlicky Grilled Croutons

4 Servings
1 lemon juiced
7 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
salt and pepper
1 tablespoon hot sauce (eyeball it)
3 tablespoons Worcestershire sauce (eyeball it)
2 tablespoons grill seasoning blend, 2 palmfuls (recommended Montreal Steak Seasoning by McCormick)
2 pounds flank steak
2 large red onions cut into ½-inch thick disks
1 bunch thin asparagus, trimmed of thick woody ends
4 thick slices of crusty bread
1 clove garlic, crushed
1 heaping tablespoon Dijon mustard (eyeball it)
2 tablespoons white wine vinegar (eyeball it)
20 leaves fresh basil, roughly chopped or torn
4 cups chopped romaine lettuce
2 bunches watercress, trimmed of thick stems
1 pint cherry tomatoes cut in half

Preheat an outdoor grill or grill pan to high heat.

In a large shallow bowl, combine the lemon juice, 3 tablespoons EVOO, a little salt and pepper, hot sauce, Worcestershire sauce and grill seasoning. [I didn't use the salt and pepper because the grill seasoning includes both salt and pepper already.]Add the flank steak and coat thoroughly. Let the steak hang out and marinate while you grill up your veggies.

[Husband grilled everything at once instead of doing it one at a time as instructed here. In the meantime, I cut stuff up and rubbed garlic on the bread as he took care of the steak.] Drizzle EVOO over the onion disks and the asparagus and season with salt and pepper. Place the onions and asparagus on the grill. Grill the red onions for 3-4 minutes each side or until charred and slightly tender. Grill the asparagus,turning frequently for 2-3 minutes or until tender. Roughly chop the grilled onions and asparagus, and reserve in a salad bowl. Drizzle the bread slices with a little EVOO and give them a sprinkle of salt and pepper.

Grill the bread on each side until you get some nice dark grill marks. Remove the bread from the grill and while it’s still hot, rub each side of the bread with the crushed garlic clove. Chop the garlicky grilled bread into bite-size pieces and reserve. [Try not to eat all the croutons while waiting for everything to finish grilling!]

Once your veggies and croutons are done, transfer the flank steak to the hot grill and cook for 4-5 minutes, turn and cook 3 minutes longer. Remove from heat and let juices redistribute 5 minutes. [Took 4-5 minutes on both sides for ours.]

While the steak is grilling, make the dressing. In a small bowl, combine Dijon mustard, white wine vinegar, salt and pepper. In a slow steady stream, whisk in 4 tablespoons of EVOO. [I will definitely make this dressing again, it was easy and tasty.]

When you are ready to serve, take the salad bowl with the chopped grilled onions and asparagus and add the basil, chopped romaine lettuce, watercress, cherry tomatoes and reserved garlicky croutons. Pour the dressing over the salad and toss to coat. Divide the salad between 4 serving plates. Slice the cooked steak very thinly on an angle working against the grain. Top each salad with some of the steak slices.

2 comments:

  1. MMmm Looks delicious! Your presentation is fantastic!

    ReplyDelete
  2. Why thank you! I try really hard. My camera isn't that great....

    ReplyDelete

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