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Preptime: 15 min.Cooktime: 25 min.
Carbs: 1g
Fat: 15g
Fiber: 0g
Protein: 51g
Satfat: 5g
Sodium: 391mg
For the steak:
2 1/2 tablespoons olive oil
2 teaspoon balsamic vinegar
1 clove garlic, crushed
1 sprig rosemary, chopped or 1/4 teaspoon dried
salt to taste
freshly ground black pepper
1 1/3 pound flank steak
For the onion relish:
1 large red onion
1 teaspoon olive oil
1/8 teaspoon salt
freshly ground black pepper
2 tablespoons balsamic vinegar
Directions:
1. Mix the oil, vinegar, garlic, rosemary, salt and pepper together, and brush the mixture on the flank steak. Cover and refrigerate for 30 minutes or overnight.
2. Meanwhile, peel and slice the onions 1/2" thick. Rub the onion slices (trying to keep them intact) with the olive oil and sprinkle with salt and pepper.
3. Preheat the grill to medium-high heat.
4. Grill the onions until they are lightly charred and cooked through, about 3 to 4 minutes per side.
5. When the onions are cool enough to handle, chop them roughly and put then in a bowl. Add the balsamic vinegar. (This can be stored in the refrigerator for up to 1 week.)
6. Grill the flank steak for 4 to 8 minutes on each side, depending on the desired doneness. Let the steak rest on a carving plate for 1 or 2 minutes.
7. Slice the steak on the bias and serve it with the onion relish.
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