Marinated Steak with Melted Onions

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junio 15, 2015

To maximize tenderness of Marinating Steaks, grill them TO MEDIUM and carve in THIN SLICES ACROSS THE GRAIN to serve. More Marinating Tips: DISCARD a used marinade or bring it to a boil before using as a dipping sauce. PAT STEAK DRY with paper towel and SEASON before grilling to maximize browning
[timer length=10]10 Minutes[/timer]

  • Prep: 5 mins
  • Cook: 10 mins
  • 5 mins

    10 mins

    15 mins

  • Productos: 4 Servings


2 tbsp (30 mL) 2 tbsp BULL'S-EYE barbecue sauce

4 tbsp (60 mL) Greek or Italian style vinaigrette salad dressing

4 cloves garlic, minced

Pepper and kosher salt

1 lb (0.45 kg) Top Sirloin or Inside Round Marinating Steak (1 inch thick)

1 sweet onion, sliced

4 baguettes or buns, sliced



Combine BULL'S-EYE barbecue sauce, 2 tbsp of the dressing and garlic in sealable freezer bag.

Pierce steak all over with fork; add to bag. Refrigerate for 8 to 12 hours.

Pat steak dry with paper towel; season with pepper and kosher salt. Discard marinade. Grill over medium-high heat for 6 to 8 minutes,turning at least twice, for medium-rare doneness 145°F(63°C) .Let rest for 10 minutes.

Meanwhile, pan-fry onion in dressing over medium heat, stirring often until soft and golden, about 10 minutes. Serve with thinly sliced steak on baguette. Top with arugula.