Flank Steak Topped With Onion Marmalade and Red Pepper Sauce

June 2, 2009 at 2:19 pm | Posted in Beef | 2 Comments
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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


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

  1. 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.
  2. 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.
  3. 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.

Serves 4

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.



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