Onion-Rubbed Flank Steak

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Onion-Rubbed Flank Steak to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Onion-Rubbed Flank Steak, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/3 cup chopped onion
• 1 tablespoon red wine vinegar or
• cider vinegar
• 1 tablespoon canola oil
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 garlic clove, minced
• 1/4 teaspoon dried rosemary,
• crushed
• 1/4 teaspoon dried basil
• 1 (1 1/2-pound) beef flank steak

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a bowl, combine the first eight ingredients; brush over both sides of steak

Step 2: Technique & Execution

Place in a large resealable plastic bag; seal bag and refrigerate for 3-4 hours or overnight

Step 3: Technique & Execution

Place steak on a broiler pan

Step 4: Technique & Execution

Broil 3-4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F)

Step 5: Technique & Execution

Thinly slice across the grain.