Hands-on: 40 min. Total: 5 hr. 45 min.
Cook this with either hanger or flank steak, whichever you prefer. The
onions add a hit of umami, but feel free to omit them.
Red onions roasted with balsamic vinegar turn a beautiful deep
purple, and become sweet and tangy. Red wine-marinated steak and
fresh purple cabbage slaw stick to the color scheme and round out
the plate.
2 cups dry red wine (such as Merlot)
1 tablespoon fennel seeds
1 teaspoon crushed red pepper
3 thyme sprigs
1 (2-pound) flank steak, trimmed
5 small red onions (about 2¼ pounds), peeled and each cut into 8 wedges, root end intact
½ cup balsamic vinegar
¼ cup water
2 teaspoons kosher salt, divided
1½ teaspoons freshly ground black pepper, divided
6 cups thinly sliced red cabbage
¼ cup thinly sliced green onions
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1. 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 ¾ 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 ziplock plastic bag. Add wine mixture, seal bag, and turn to
coat steak. Marinate in refrigerator, turning occasionally, 4 hours or
overnight.
2. Preheat oven to 400°F.
3. Place red onion wedges in a 13- x 9-inch glass baking dish. Add
vinegar, ¼ cup water, ¼ teaspoon salt, and ½ teaspoon black
pepper; cover with foil. Bake at 400°F 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.”
4. Preheat grill to high (450° to 550°F).
5. Remove steak from marinade; discard marinade. Sprinkle steak
with 1½ teaspoons salt and remaining 1 teaspoon black pepper.
Place steak on oiled grill grates, and grill, uncovered, until desired
degree of doneness, 5 to 6 minutes per side. Let stand 5 minutes.
Slice crosswise against the grain.
6. Combine cabbage, green onions, oil, red wine vinegar, and
remaining ¼ teaspoon salt in a bowl. Toss to coat. Place cabbage
mixture on a platter with steak, onions, and any accumulated juices
from the steak.Serves 8 (serving size: 3 ounces steak, about 1 cup
onions, and about ¾ cup cabbage mixture)
CALORIES 297; FAT 13.1g (sat 4g, mono 6.9g, poly 0.9g); PROTEIN 25g; CARB 17g; FIBER
4g; SUGARS 9g (est. added sugars 0g); CHOL 68mg; IRON 2mg; SODIUM 544mg; CALC
72mg