This tender pan seared flank Steak topped with onion marmalade is made special with tangy caramelized red onions. An easy treat for a weeknight meal.
Just Who’s the Star Here?
It just so happens that the juicy flank steak is only the supporting actor in this recipe. The Onion Marmalade made with a red onion, wine, red wine vinegar and sugar = wow.
I cook, and I cook a lot. That’s because I love to spend time in the kitchen puttering around with food and recipe ideas. But there’s not a day that goes by that I love coming up with a a quick easy dinner recipe that’s on the table pronto and big on flavor.
But Caramelizing Onions Takes Forever! – NOT
Caramelizing onions can take patience. Stirring over a low heat for 45 minutes kind of patience. And well worth the wait. With this recipe, thin slicing a red onion and cooking it in red wine for 5 minutes, then adding sugar and red wine vinegar for only 6 more minutes gives you a sweet, tangy, tender, sticky gooey, killer topping for this steak.
How Do I Cook It?
And not to mention that a flank steak is quick to the table. Flank steak, due to it’s size is hard to fit into most skillets. I happen to have a Le Creuset Grill Pan which works great for the shape of this cut of meat. If you don’t have a long griddle or grill pan, You can cut the steak into 4 pieces to fit neatly into a round skillet. Make sure the skillet is hot before adding oil and make sure the oil is hot before adding the steak. About 5 minutes per side is all it takes for medium rare. And keep in mind, a flank steak is thicker on one end, so that piece will take a little longer.
A cast iron skillet would work nicely here. Obviously, this recipe will work wonderfully on an outdoor grill. Whatever heat method you choose, always tent the steak for about 10 minutes before slicing And ALWAYS cut this meat against the grain to serve.
What Kind Of Wine Should I Serve?
Wine Pairing: We enjoyed a 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.
Let’s take a look at this easy pan seared flank steak recipe:
A quick and delicious meat entree for a great little weeknight meal.
- 1 Cup Sugar divided
- 1 Cup Dry red wine
- 1 large Red onion thinly sliced
- 1/4 Cup Red wine vinegar
- 2 Tablespoon Extra Virgin Olive Oil
- 1 1/2 pounds Flank Steak
- Salt and pepper
- 2 cloves garlic minced, or pressed with a garlic press
- 1/2 teaspoon Cayenne pepper
- 1/2 teaspoon Ground cumin
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, light your grill, or broiler or heat skillet In a small bowl, combine the olive oil with the minced garlic, cayenne and cumin. Rub the mixture over the steak and season with salt and pepper. Cook steak until desired doneness. I happen to like medium rare, so 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.
If you don't have a skillet large enough for a flank steak, cut the steak crosswise into 4 pieces.
Always cut the steak against the grain to serve.
Pan Seared Flank Steak with Onion Marmalade … It’s what’s for dinner.
If you love cooking Flank Steak you won’t want to miss these recipes:
And my go-to: