Print

Grilled London Broil with Drunken Onions

Ingredients

  • 1 London broil tri-tip or flank steak
  • 1 Large onion
  • 1 Bottle of drinkable red wine
  • Handful of fresh basil
  • 2-4 Tbsp of granulated garlic
  • Fresh ground black pepper
  • Salt
  • 1 Tbsp of brown sugar
  • 1 Tbsp of butter

Instructions

  1. First rinse and dry you steak. Then season the outside of the meat with the salt, pepper and granulated garlic. Now slice your huge onion into generous slices. Arrange the onion and basil under, over and beside the steak in a non-reactive dish.
  2. Once everything is in the dish pour the bottle of wine in the dish, cover and put it in the refrigerator for at least 6 hours or as long as over night, turning at least once. The wine you use does not need to be a $20 bottle, but you do want something drinkable that has not turned to vinegar, I will normally grab whatever is on sale at the wine or grocery store with the plan of using it as a cooking bottle. The box wine from Target is a perfect choice for cooking wine, especially if you only need a little bit in a sauce or other dish.
  3. Time to cook! Pre heat your grill. Remove the steak from the marinade pat dry with paper towel and then coat the outside with olive oil, season again with salt and pepper. Remove most of the basil from the marinade then pour the rest of the wine onion mixture into a pot and place on the stove to reduce over medium high heat. Reducing the sauce will take much longer than grilling the steak so don’t start the meat until the liquid in the pot is reduced to less than one cup of liquid. Add the brown sugar and butter to the pot when the onions are nearly reduced to one cup.
  4. Place the steak on the hot grill for about 6-8 minutes per side depending on how rare you would like your meat. Don’t forget to give the meat a quarter turn on each side to leave nice grill marks.
  5. Remove the meat from the grill and tent with foil and let it rest for at least ten minutes. Letting the meat rest will help redistribute the juices throughout the meat.
  6. While the meat rests remove the onions from the heat. Using tongs pull the soft yummy onions out of the wine reduction and place in a bowl. Then strain the liquid into the bowl to remove any large grains of the garlic that have not cooked away, if your garlic and pepper have not left any grains behind in the sauce no need to strain the sauce. Taste the onions and add salt and pepper to personal preference. I like a lot of pepper in these onions; it seems to pair well with the meat that way. Slice the meat against the grain and arrange on a large platter. Spoon the onions over the top and sprinkle some diced basil over the top to garnish if desired. Eat!!