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Easy pan seared flank steak recipe with red onion marmalade

Pan Seared Flank Steak with Onion Marmalade

A quick and delicious meat entree for a great little weeknight meal.
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 556kcal


  • 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.


Calories: 556kcal | Carbohydrates: 55g | Protein: 37g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 94mg | Potassium: 620mg | Fiber: 1g | Sugar: 51g | Vitamin A: 104IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 3mg