Herbed Steak and Onions
- Servings: 4
- Course: Main Dish
No need to buy special grill cookware when you have a roll of aluminum foil. Here aluminum foil shapes into foil packets to hold seasoned onions, sealed tight so the marinade doesn't drip on the coals and cause flare-ups. Foil packets also help lock in nutrients and flavor of the food. In this case, the onions cook alongside the steak so most of your cooking time is spent outside at the grill.
- 1 cup tomato juice
- 1 tablespoon olive oil or cooking oil
- 1/2 teaspoon dried basil, crushed
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon pepper
- 1 clove garlic, minced
- 1 pound beef top round steak, cut 1 inch thick
- 2 large onions, thinly sliced and separated into rings
- Steamed green beans (optional)
- Aluminum foil
Combine tomato juice, oil, basil, oregano, pepper, and garlic. Set aside.
Trim fat from steak and cut steak into four equal portions. Place meat in a plastic bag set in a deep bowl. Pour marinade over steak. Seal bag; turn to coat steak well. Marinate overnight in the refrigerator. Then, drain steak, reserving marinade.
Place onions on an 18-inch square of heavy foil. Turn edges of foil up slightly. Drizzle 1/2 cup of the reserved marinade over onions. Fold foil tightly to seal. Grill onion packet and steak on an uncovered grill directly over medium coals for 10 minutes. Turn onion packet and steak; brush steak with marinade. Discard any remaining marinade. Grill steak to desired doneness, allowing 8 to 10 minutes more for medium doneness. Grill onions 8 minutes more or until tender.
Unwrap onions and place on a serving plate. Arrange meat over onion. Spoon any remaining sauce from onions over the meat. Serve with steamed green beans, if desired. Makes 4 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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