Recipe: Perfect 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).

To keep it from drying out, cook flank steak—which is leaner than its fattier sister cut, skirt steak—to no. Serve with steamed broccoli or asparagus, and The reduced balsamic vinegar sauce gives the flank steak a unique flavor that pairs perfectly with the caramelized onions. Flank steaks are usually on the thin side, so they cook in minutes on a super hot grill, searing in all those amazing juices. You can have Brad's kalbi flank steak with carmelized onions using 19 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Brad's kalbi flank steak with carmelized onions

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

Spread a thin layer of steak sauce onto flatbread. Top flatbread with sliced flank steak, caramelized onions, and shredded cheese. Like round steak, the flank cut, which hails from the abdominal muscles of the cow, is best treated with a marinade before grilling. Chef's tip: To achieve the aesthetically pleasing crosshatch pattern of criss-crossing grill marks, be sure to turn your steaks halfway on the same side before flipping.

Brad's kalbi flank steak with carmelized onions instructions

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..

Caramelized onions splashed with balsamic vinegar makes a full-flavored, lower-calorie alternative to a high-fat sauce. In a medium skillet melt butter over medium-low heat. The flank steak marinaded in a Kalbi sauce caught my eye. I tend to not like pre-marinaded meats, but I was pressed for time and needed a dinner idea, so I This flank steak was also thicker than your normal flank steak. Caramelized Mushrooms and Onions in a Roasted Garlic Milk Stout Marinade.