Recipe: Appetizing Brad's kalbi flank steak with carmelized onions

Brad's kalbi flank steak with carmelized onions. Wine note: Steak and caramelized onions are fabulous partners for numerous red wines. But the balsamic vinegar glaze presents a bit of a challenge since vinegar can make wine taste sharp. One variety stands up especially well to vinegar: syrah (also known as shiraz).

Flank steak is paired with succulent caramelized onions. Their superpowers aren't well-known, but onions are actually a potent source of flavonoids like quercetin, which has cancer-killing abilities. To keep it from drying out, cook flank steak—which is leaner than its fattier sister cut, skirt steak—to no. You can have Brad's kalbi flank steak with carmelized onions using 19 ingredients and 7 steps. Here is how you cook that.

Ingredients of Brad's kalbi flank steak with carmelized onions

1. 🢂 of For the marinade.
2. 🢂 1 bunch of green onions, chopped.
3. 🢂 1 1/2 cups of brown sugar.
4. 🢂 1 1/4 cups of soy sauce.
5. 🢂 1/2 cup of sherry.
6. 🢂 5 tablespoons of finely chopped fresh ginger.
7. 🢂 5 tablespoons of minced garlic.
8. 🢂 1/4 cup of sesame oil.
9. 🢂 1/4 cup of sesame seeds.
10. 🢂 2 tablespoons of garlic chile paste.
11. 🢂 2 1/2 tablespoons of coarsely ground black pepper.
12. 🢂 3 tablespoons of black bean sauce.
13. 🢂 of For the steak.
14. 🢂 2 lbs of flank steak.
15. 🢂 2 of med sweet onions, sliced thin.
16. 🢂 3 tbs of butter.
17. 🢂 1/4 cup of sherry.
18. 🢂 1 tsp of minced garlic.
19. 🢂 of Butchers twine.

Serve with steamed broccoli or asparagus, and The reduced balsamic vinegar sauce gives the flank steak a unique flavor that pairs perfectly with the caramelized onions. Flank Steak Sammies Beer-Marinated Grilled Flank Steak with chopped green onions. or in a panini press. Flank Steak with Balsamic Red Onion Marmalade The sweet/sour. This steak is best cooked outside over either a gas grill or a wood charcoal fire (the latter is preferred).

instructions Brad's kalbi flank steak with carmelized onions

1. Lay flank steak out on a LG cutting board. Pound out with a mallet until between 1/4 and 1/2 inches thick..
2. Combine all marinade ingredients. This is a large batch, and can be frozen and used again..
3. Place steak in a large zip lock bag. Add 1 1/2 to 2 cups of marinade. Remove as much air as possible. Seal and let sit overnight..
4. Remove from marinade. Roll up and tie every 2 inches with butchers twine. Cut in between the ties..
5. Heat a pan on low heat. Melt butter. Add sliced onions. Saute for 25 to 35 minutes stir often. 5 minutes before onions are done, add garlic and sherry. Deglaze pan and let liquid completely reduce..
6. Meanwhile, heat a pan with 1 tbs oil over medium high heat. Place rolls in on end. fry 5 to 7 minutes on each side or until browned well. After browned on both sides, reduce heat to medium. Add 1/4 cup sherry. Cover and steam until liquid is gone. Turn over and repeat. Meat should come out rare. If you like it more done add a little more liquid and cook longer per side..
7. Remove and let rest tented with foil for 5 minutes. Plate rolls. Add carmelized onion. Serve immediately. Enjoy..

You will need that hot spice element in the marinade; in With a sharp knife score the top of the flank steak with four or five bias cuts. Caramelized onions splashed with balsamic vinegar makes a full-flavored, lower-calorie alternative to a high-fat sauce. What a fun night cooking with friends! Our entree was flank steak with caramelized onions & mushrooms in red wine reduction. Thanks to my good friend Cara.