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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Special equipment: about 24 wooden picks; an instant-read thermometer
Marinate steak and prepare onions:
Stir together garlic, 3 tablespoons vinegar, 1 1/2 tablespoons oil, 1 1/2
teaspoons salt, and 1/2 teaspoon black pepper and pour into a 1-quart
sealable plastic bag.
Add steak to marinade, turning to coat, and marinate, chilled, turning bag
occasionally, at least 4 hours.
Bring to room temperature, then remove steak from marinade and discard
marinade.
Trim root ends of onions slightly, leaving them intact, then halve
lengthwise and cut halves lengthwise into 3/4-inch-thick wedges. Insert 1
wooden pick horizontally through each wedge (to keep it intact while
grilling). Whisk together remaining tablespoon vinegar and 1 1/2
tablespoons oil and salt and pepper to taste in a bowl and add onions,
tossing gently to coat.
To cook steak using a charcoal grill:
Open vents on bottom of grill. Light a large chimney starter of charcoal
(80 to 100 briquettes) and pour lit charcoal onto bottom rack, leaving
about one quarter of bottom rack free of charcoal and banking remaining
coals across rest of bottom rack so that coals are about 3 times higher on
opposite side. Charcoal fire is medium-hot when you can hold your hand 5
inches above thickest layer of coals for 3 to 4 seconds. 3Sear steak on
lightly oiled grill rack over thickest layer of coals, uncovered, 1 minute
on each side, then move steak to area over fewer coals and grill,
uncovered, turning occasionally and moving to coolest area of grill if
browning too quickly, until thermometer inserted horizontally 2 inches into
meat registers 120F, 10 to 12 minutes. Transfer to a plate and let stand
10 minutes (steak will continue to cook, reaching medium-rare).
To cook steak using a gas grill:
Preheat all burners on high, covered, 10 minutes.
Sear steak on lightly oiled grill rack, uncovered, 1 minute on each side,
then reduce heat to moderate. Grill steak, covered, turning occasionally,
until thermometer inserted horizontally 2 inches into meat registers 120F,
10 to 12 minutes. Transfer to a plate and let stand 10 minutes (steak will
continue to cook, reaching medium-rare).
To grill onions by either method:
While steak is standing, grill onions (covered only if using a gas grill)
over moderate heat, turning over once, until tender, about 6 minutes.
Serve onions with steak; cut steak crosswise into thin slices, holding
knife at a 45-degree angle.
Cooks' notes:
Steak can marinate up to 1 day.
If you aren't able to grill outdoors, steak and onions can be cooked,
separately, in a hot lightly oiled well-seasoned ridged grill pan over
moderately high heat, turning once and lowering heat if necessary, about 15
minutes total for steak and 6 minutes for onions.
Contributor: Gourmet August 2003
| Ingredients:
4 clove garlic; minced
1/4 Cup(s) balsamic vinegar
3 Tablespoon(s) olive oil
1 1/2 Pound(s) top round london broil
3 red onions |
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