main meals
| POINTS® Value: 6 Servings: 4 Preparation Time: 15 min Cooking Time: 45 min Level of Difficulty: Easy |
| When it’s not BBQ season, cook this on a stove-top grill pan. Leftovers make fabulous steak sandwiches. |
| 3 Tbsp unpacked brown sugar | |
| 4 1/2 tsp balsamic vinegar | |
 | 3 medium onion(s), yellow, cut into 1/2-inch-thick slices |
| | 1 large Vidalia onion(s), cut into 1/2-inch-thick slices |
| | 2 medium red onion(s), cut into 1/2-inch-thick slices |
| 1 tsp table salt, divided | |
| 1/4 tsp black pepper, freshly ground | |
| | 1 1/4 pound(s) raw lean flank steak |
Instructions
- Preheat grill to medium.
- In a small bowl, combine sugar and vinegar; brush over onions and then sprinkle onions with 1/2 teaspoon of salt. Either skewer onions on metal skewers or place in a grill basket; grill onions until soft and caramelized, turning occasionally, about 45 minutes.
- Sprinkle steak with remaining 1/2 teaspoon of salt and pepper; place on grill 30 minutes after onions. Cook 15 minutes, turning once, until medium rare, or longer for desired degree of doneness. Let steak rest for 10 minutes before thinly slicing against the grain. Yields about 4 ounces of steak and 2/3 cup of onions per serving.
Notes
- Cooking times for a grill versus grill pan may vary.
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