From reluctg@pcfastnet.com Wed Jun 25 15:57:08 1997 Date: 16 Jun 1997 07:53:44 -0600 From: The Reluctant Gourmet Newsgroups: rec.food.recipes Subject: Grilled Marinated Beef with Caramelized Onions Followup-To: rec.food.cooking The Reluctant Gourmet's Grilled Marinated Beef with Caramelized Onions Although this is the season to break out those charcoal and gas grills, I find anytime of the year is perfect for grilling. Lucky for me, I have my grill strategically placed so I can get to it anytime of the year. I guess not having access to a grill for many many years while living in NYC, I feel compelled to grill whenever I can. Check out my Cooking Primer for tips on grilling and check out my Kitchen Drawer for some great grill tools that are a must for any serious Griller. Grilling beef over fire goes back a long time and may still be the best way to cook it. Maybe it's the smoky flavor, or maybe it's the sound of the sizzle while cooking, but eating a steak right off the grill is definitely one of my favorite ways of preparing beef. There are many different cuts of beef and each should be prepared in it's own way to bring out the maximum flavor. Generally, lean steaks should be marinated and cooked quickly so they don't overcook and become tough. Fattier cuts like the tenderloin and filet mignon can be lightly oiled, seasoned with salt and pepper and thrown on the grill. For this recipe, I used a lean flank steak marinated in soy, sherry, and Dijon mustard. And please check out my home page for novice cooks for more recipes, tips, and stories. Thanks Reluctant Gourmets Tips 1. Be sure your grill is hot enough before starting. 2. Grill meat and veggies about 4 inches from heat source. 3. To add more flavor, try adding pre soaked chunks of natural hardwoods like Hickory. 4. Make sure grill is clean before cooking. 5. To prevent sticking, brush or spray a light coating of oil on grid. 6. If your grill has a top, close it to allow smoke to add it's flavor. Grilled Marinated Beef with Caramelized Onions 2 lb. of flank steak salt and pepper Marinade: 2 Tbsp. soy sauce 2 Tbsp. Dijon mustard 3 Tbsp. brown sugar 2 tea. curry powder Caramelized Onions: 1 Tbsp. olive oil 1 Tbsp. butter 2 large onions sliced into thin rounds 5 Tbsp. chicken stock Marinated Steak Mix the marinated ingredients together in a large, shallow glass bowl. Gently score the flank steak and add to the marinade, cover, and let sit at room temperature for 1-2 hours. Fire up your grill and when it's ready remove the steak from the marinade and grill for about 5 minutes per side. Use the leftover marinade to baste. Caramelized Onions Heat the butter and oil in a heavy bottomed pan until they are almost smoking hot. Add the onions and saute until translucent...approximately 10 to 15 minutes. Add the brown sugar and stock, season with salt and pepper, reduce heat and simmer until all the liquid is absorbed. To Serve Slice steak into 1/4 inch pieces, top with onions and serve. Of course a hearty red wine goes great with this meal as well as side dishes like roasted potatoes and grilled veggies. Enjoy!.RG The Reluctant Gourmet For The Novice....From a Novice http://www.reluctantgourmet.com ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.