Flank Steak Topped With Onion Marmalade And Red Pepper Sauce Recipe

Growing up, I never thought I’d fall head over heels for a dish that could make my taste buds dance, but this balsamic onion marmalade steak with roasted red pepper sauce? Total game-changer! It’s got that perfect combo of savory, sweet, and smoky that just ties everything up in a juicy little bow. Let’s dive in!

I love crafting delicious recipes, and this flank steak dish is a savory masterpiece. I marinate the steak with salt and freshly ground black pepper, and sear it with olive oil.

The onion marmalade, prepared with thinly sliced onions, balsamic vinegar, and brown sugar, adds a delicious sweetness. For the sauce, roasted red peppers and smoked paprika infuse the dish with a smoky depth, complemented perfectly by a touch of garlic.

Garnished with parsley, this meal, packed with protein and nutrients, is a family favorite.

Flank Steak Topped With Onion Marmalade And Red Pepper Sauce Recipe Ingredients

• Flank Steak: Lean protein source; rich in iron and vitamin B12.
• Balsamic Vinegar: Adds a sweet and tangy depth; low in calories.
• Onions: Source of fiber and vitamin C; natural sweetness.
• Olive Oil: Healthy fats; supports heart health.
• Red Bell Peppers: High in vitamins A and C; natural sweetness.
• Garlic: Known for its antioxidant and anti-inflammatory properties.
• Brown Sugar: Adds sweetness; balances acidity.
• Smoked Paprika: Provides a smoky depth; rich in antioxidants.

Flank Steak Topped With Onion Marmalade And Red Pepper Sauce Recipe Ingredient Quantities

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• 2 pounds flank steak
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil, divided
• 2 large onions, thinly sliced
• 3 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• 2 red bell peppers, roasted and peeled
• 1 clove garlic, minced
• 1 teaspoon smoked paprika
• 1/4 cup freshly chopped parsley for garnish (optional)

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How to Make this Flank Steak Topped With Onion Marmalade And Red Pepper Sauce Recipe

1. Prepare the Steak: Season the flank steak with salt and freshly ground black pepper on both sides. Let it sit at room temperature while you prepare the other components.

2. Caramelize the Onions: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they become soft and caramelized, about 20-25 minutes.

3. Make the Onion Marmalade: Add the balsamic vinegar and brown sugar to the onions. Stir well and continue to cook for an additional 5 minutes until the mixture is thick and jam-like. Remove from heat and set aside.

4. Prepare the Red Pepper Sauce: In a blender or food processor, combine the roasted red bell peppers, minced garlic, smoked paprika, and a pinch of salt and pepper. Blend until smooth.

5. Cook the Steak: Heat the remaining tablespoon of olive oil in a large skillet over high heat. Add the seasoned steak and cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired level of doneness.

6. Let the Steak Rest: Remove the steak from the skillet and let it rest on a cutting board, covered loosely with foil, for at least 5 minutes. This helps retain its juices.

7. Slice the Steak: After resting, slice the steak thinly against the grain for maximum tenderness.

8. Assemble the Dish: Arrange the sliced steak on a serving platter. Top with the onion marmalade.

9. Add the Red Pepper Sauce: Drizzle the red pepper sauce generously over the steak and onion marmalade.

10. Garnish and Serve: Sprinkle freshly chopped parsley over the top for garnish, if desired. Serve immediately and enjoy the blend of flavors.

Flank Steak Topped With Onion Marmalade And Red Pepper Sauce Recipe Equipment Needed

1. Large skillet
2. Blender or food processor
3. Cutting board
4. Knife
5. Measuring spoons
6. Mixing spoon
7. Aluminum foil (for resting steak)
8. Serving platter

FAQ

• Q: Can I substitute another cut of steak for flank steak? A: Yes, you can use skirt steak as a substitute, though cooking times may vary slightly.
• Q: How do I roast and peel the red bell peppers? A: Roast the peppers over a flame or in the oven until charred, place in a sealed container to steam, then peel the skin off once cooled.
• Q: Can you make the onion marmalade ahead of time? A: Yes, the onion marmalade can be made a day in advance and stored in the refrigerator.
• Q: Is there a substitute for smoked paprika? A: If you don’t have smoked paprika, you can use regular paprika for a different flavor profile.
• Q: How do I slice the flank steak for serving? A: Slice the flank steak against the grain to ensure tenderness.
• Q: What can I serve with this dish? A: This steak pairs well with roasted potatoes or a simple green salad.
• Q: Can I use store-bought onion marmalade? A: Yes, but homemade will offer a fresher taste and better control of flavors.

Flank Steak Topped With Onion Marmalade And Red Pepper Sauce Recipe Substitutions and Variations

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• 2 pounds flank steak – Substitute with 2 pounds skirt steak.
• Salt and freshly ground black pepper to taste – Substitute with sea salt and white pepper for a milder taste.
• 2 tablespoons olive oil, divided – Substitute with avocado oil for a neutral flavor.
• 2 large onions, thinly sliced – Substitute with 2 large shallots for a milder taste.
• 1 teaspoon smoked paprika – Substitute with 1 teaspoon regular paprika and a pinch of cayenne for heat.

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Pro Tips

1. Marinade for Extra Flavor Consider marinating the flank steak for 1-2 hours prior to cooking. A simple marinade of olive oil, garlic, and a splash of soy sauce or lime juice can enhance the flavor and tenderness of the meat.

2. Roast Your Own Peppers If you’re roasting your own bell peppers, achieve a smoky flavor by charring them directly over a gas flame or under a broiler. Once charred, place them in a sealed container for a few minutes to loosen the skins before peeling.

3. Check Steak Temperature Use an instant-read meat thermometer to ensure the perfect doneness. Flank steak is best served medium-rare to medium, which is around 130-135°F (54-57°C).

4. Optimize Onion Caramelization Add a splash of water or broth if the onions start sticking to the skillet while caramelizing. This helps lift the fond (browned bits) and prevents burning without adding extra oil.

5. Balance the Red Pepper Sauce Taste the red pepper sauce after blending and adjust seasonings as needed. A splash of lemon juice can brighten the flavors, or a pinch of sugar can balance acidity if necessary.