Flank Steak Topped With Onion Marmalade and Red Pepper SauceJune 2, 2009 at 2:19 pm | Posted in Beef | 2 Comments
Tags: Dinner, onion, Sauce, steak
No picture this time. Hats off to these talented food photographers who can make a piece of steak look appetizing. Photographing a piece of meat is like photographing a black dog. Ornery. Anyway, the meat is just the supporting actor in this case, the Onion Marmalade and Red Pepper Sauce the star.
So use your imagination here. On a white plate; the dark color of the steak, topped with the rich red color of the marmalade and red pepper sauce, next to a crisp green salad with a side of bite sized bright orange cantelope. Yum.
Wine Pairing: Pago De Los Cappelanes, Tinto 2003 Crianza. This is a Spanish wine, a blend of Tinto Fino and Cabernet Sauvignon. Or any raspberry rich red wine will work.
This is a delicious topper for any steak. I especially like it for grilled flank steak or skirt steak.
The last time I prepared this, Whole Foods suggessted a Flap Steak. Click on the link for more information about this cut. It was good.
I’m not sure where I found this recipe, I just know I love the flavors here.
1 C. sugar
1 C. dry red wine
1 large red onion, thinly sliced
1/4 C. red wine vinegar
4 T. EVOO
1 large sweet yellow onion, finely chopped
4 garlic cloves—2 thinly sliced, 2 minced
1 C. roasted red bell pepper (I just use jarred, packed in oil, drained on a paper towel)
2 T. sherry vinegar
Salt and pepper
1/2 t. cayenne pepper
1/2 t. ground cumin
1 1/2 pounds skirt steak, cut crosswise into 4 pieces
- Combine 1/2 cup of the sugar with the wine and bring to a boil, stirring to dissolve the sugar. Add the red onion, cover and cook over medium high heat, stirring occasionally, until softened, about 5 minutes. Drain the onion slices and discard the liquid. Return the onion to the pan. Add the remaining 1/2 cup of sugar and the red wine vinegar and cook over moderate heat, stirring occasionally, until syrupy, about 6 minutes longer.
- Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the sweet yellow onion and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the sliced garlic and roasted red peppers and cook over moderate heat until the garlic is softened, about 5 minutes. Add the sherry vinegar. Scrape the mixture into a food processor and puree until fairly smooth. Season with salt and pepper and transfer to a bowl.
- Meanwhile, light your grill, or broiler. In a small bowl, combine the remaining 2 T. olive oil with the minced garlic, cayenne and cumin. Rub the mixture over the steaks and season with salt and pepper. Cook steak until desired doneness. I happen to like medium rare, so with a flank or skirt steak, about 5 minutes per side. Transfer the steak to a platter and tent for about 5 minutes. Transfer the steaks to plates and top with the red onion marmalade and red pepper sauce.
This recipe is easier than it looks. Give it a try and then come back and comment. Good or bad, you won’t hurt my feelings.