Recipe courtesy of Ellen Greaves

Grilled Steak with Red Onions

  • Level: Easy
  • Yield: 4 bento servings
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Ingredients

1 cup soy sauce

2 tablespoons fresh lime juice

1/4 cup sake, Japanese rice wine, or dry sherry

1 tablespoon cracked coriander seeds

1 teaspoon coarsely cracked black peppercorns

1 pound sirloin steak

2 medium red onions

1 tablespoon cumin

1 tablespoon red wine vinegar

1 tablespoon extra-virgin olive oil

1 teaspoon salt

Freshly ground black pepper

1 cup soy sauce

2 tablespoons fresh lime juice

1/4 cup sake, Japanese rice wine, or dry sherry

1 tablespoon cracked coriander seeds

1 teaspoon coarsely cracked black peppercorns

1 pound sirloin steak

2 medium red onions

1 tablespoon cumin

1 tablespoon red wine vinegar

1 tablespoon extra-virgin olive oil

1 teaspoon salt

Freshly ground black pepper

Directions

  1. In a large bowl, mix together the soy sauce, lime juice, sake, coriander seeds, and peppercorns and let the steak marinate in this mixture, covered, for 12 to 36 hours in the refrigerator. Peel the red onions, leaving the root ends intact. This will hold the onion layers together during grilling. Cut the onions into eighths through the root. In a bowl, mix together the cumin, vinegar, olive oil, salt, and pepper to taste. Add the onion pieces and toss gently to coat. Marinate, covered, overnight in the refrigerator or up to 2 hours at room temperature. Let the steak come to room temperature. Preheat a barbecue or stove-top grill. Season the steak with salt and pepper to taste and them grill it 4 or 5 minutes on each side, leaving it rare. Let the steak rest for 10 minutes. Meanwhile, grill the onions until they are soft, about 5 minutes. Taste for seasoning. Correct as necessary. Slice the steak thinly with a sharp knife and serve with the onions.
  1. In a large bowl, mix together the soy sauce, lime juice, sake, coriander seeds, and peppercorns and let the steak marinate in this mixture, covered, for 12 to 36 hours in the refrigerator. Peel the red onions, leaving the root ends intact. This will hold the onion layers together during grilling. Cut the onions into eighths through the root. In a bowl, mix together the cumin, vinegar, olive oil, salt, and pepper to taste. Add the onion pieces and toss gently to coat. Marinate, covered, overnight in the refrigerator or up to 2 hours at room temperature. Let the steak come to room temperature. Preheat a barbecue or stove-top grill. Season the steak with salt and pepper to taste and them grill it 4 or 5 minutes on each side, leaving it rare. Let the steak rest for 10 minutes. Meanwhile, grill the onions until they are soft, about 5 minutes. Taste for seasoning. Correct as necessary. Slice the steak thinly with a sharp knife and serve with the onions.
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