Categories: Steak
Ingredients
- 2 cups dry red wine (such as Merlot)
- 1 tbsp. fennel seeds
- 1 tsp. crushed red pepper
- 3 thyme sprigs
- 2 lb. flank steak, trimmed
- 5 small red onions, peeled and each cut into 8 wedges, root end intact
- 1/2 cup balsamic vinegar
- 1/4 cup water
- 2 tsp. kosher salt, divided
- 1 1/2 tsp. black pepper, divided
- 6 cups thinly sliced red cabbage
- 1/4 cup thinly sliced green onions
- 3 tbsp. olive oil
- 3 tbsp. red wine vinegar
Directions
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Place red wine, fennel seeds, crushed red pepper, and thyme sprigs in a small saucepan; bring to a simmer over high. Reduce heat to medium, and simmer, stirring occasionally, until reduced to 3/4 cup, about 10 minutes. Cool completely, about 10 minutes. Pour wine mixture through a fine wire-mesh strainer; discard solids. Place steak in a large Ziploc bag. Add wine mixture, seal bag, and turn to coat steak. Marinate in refrigerator, turning occasionally, 4 hours or overnight.
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Preheat oven to 400.
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Place red onion wedges in a 13×9-inch glass baking dish. Add vinegar, 1/4 cup water, 1/4 tsp. salt and 1/2 tsp. black pepper; cover with foil. Bake at 400 for 45 minutes; turn onions over. Uncover and bake until liquid is syrupy and onions are tender, about 20 minutes. Remove and discard root ends from onion wedges; separate the onion wedges into “petals.”
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Preheat grill to high.
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Remove steak from marinade; discard marinade. Sprinkle steak with 1 1/2 tsp. salt and 1 tsp. black pepper. Place steak on oiled grill grates, and grill, uncovered, until desired doneness, 5-6 minutes per side. Let stand 5 minutes. Slice crosswise against the grain.
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Combine cabbage, green onions, oil, red wine vinegar and 1/4 tsp. salt in a bowl. Toss to coat. Place cabbage mixture on a platter with steak, onions, and any accumulated juices from the steak.