Recipe: Delicious Brad's kalbi flank steak with carmelized onions

Brad's kalbi flank steak with carmelized onions. Wine note: Steak and caramelized onions are fabulous partners for numerous red wines. But the balsamic vinegar glaze presents a bit of a challenge since vinegar can make wine taste sharp. One variety stands up especially well to vinegar: syrah (also known as shiraz).

Their superpowers aren't well-known, but onions are actually a potent source of flavonoids like quercetin, which has cancer-killing abilities. To keep it from drying out, cook flank steak—which is leaner than its fattier sister cut, skirt steak—to no. How to slowly caramelize onions to bring out deep, rich, sweet flavor as the natural sugars in the onions caramelize. You can cook Brad's kalbi flank steak with carmelized onions using 19 ingredients and 7 steps. Here is how you cook that.

Ingredients of Brad's kalbi flank steak with carmelized onions

1. You need of For the marinade.
2. It's 1 bunch of green onions, chopped.
3. You need 1 1/2 cups of brown sugar.
4. You need 1 1/4 cups of soy sauce.
5. Prepare 1/2 cup of sherry.
6. You need 5 tablespoons of finely chopped fresh ginger.
7. Prepare 5 tablespoons of minced garlic.
8. You need 1/4 cup of sesame oil.
9. It's 1/4 cup of sesame seeds.
10. It's 2 tablespoons of garlic chile paste.
11. Prepare 2 1/2 tablespoons of coarsely ground black pepper.
12. It's 3 tablespoons of black bean sauce.
13. Prepare of For the steak.
14. It's 2 lbs of flank steak.
15. Prepare 2 of med sweet onions, sliced thin.
16. Prepare 3 tbs of butter.
17. You need 1/4 cup of sherry.
18. It's 1 tsp of minced garlic.
19. Prepare of Butchers twine.

Caramelizing onions, by slowly cooking them in a little olive oil until they are richly browned, is a wonderful way to pull flavor out of the simplest of ingredients. The onions are marinated with the steak, giving it a fantastic flavor. Grill the onions until by are brown and soft then serve them on top of the flank steak. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) The onions are marinated with the steak. Like round steak, the flank cut, which hails from the abdominal muscles of the cow, is best treated with a marinade before grilling.

Brad's kalbi flank steak with carmelized onions step by step

1. Lay flank steak out on a LG cutting board. Pound out with a mallet until between 1/4 and 1/2 inches thick..
2. Combine all marinade ingredients. This is a large batch, and can be frozen and used again..
3. Place steak in a large zip lock bag. Add 1 1/2 to 2 cups of marinade. Remove as much air as possible. Seal and let sit overnight..
4. Remove from marinade. Roll up and tie every 2 inches with butchers twine. Cut in between the ties..
5. Heat a pan on low heat. Melt butter. Add sliced onions. Saute for 25 to 35 minutes stir often. 5 minutes before onions are done, add garlic and sherry. Deglaze pan and let liquid completely reduce..
6. Meanwhile, heat a pan with 1 tbs oil over medium high heat. Place rolls in on end. fry 5 to 7 minutes on each side or until browned well. After browned on both sides, reduce heat to medium. Add 1/4 cup sherry. Cover and steam until liquid is gone. Turn over and repeat. Meat should come out rare. If you like it more done add a little more liquid and cook longer per side..
7. Remove and let rest tented with foil for 5 minutes. Plate rolls. Add carmelized onion. Serve immediately. Enjoy..

Chef's tip: To achieve the aesthetically Remove steak from marinade, and pat dry with a paper towel. Build a hot fire in a charcoal grill, or heat a gas grill to medium-high. This steak is best cooked outside over either a gas grill or a wood charcoal fire (the latter is preferred). You will need that hot spice element in the marinade; in With a sharp knife score the top of the flank steak with four or five bias cuts. What a fun night cooking with friends!