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Being on South Beach, this is a staple in my house but it isn't really a SB recipe - it's just a great recipe!


  • 1/3 medium red onion, quartered
  • 3 1/2 tablespoons balsamic vinegar
  • 2 2/3 tablespoons capers, drained
  • 1 1/3 tablespoons chopped fresh oregano
  • 2 cloves garlic, minced
  • 1 pound flank steak
  • dash of salt
  • dash of coarsely ground black pepper


  • Sliver one-quarter of the onion and set aside. Chop the rest of the onion.
  • Mix it in a bowl with the vinegar, capers, oregano, and garlic.
  • Combine 1⁄4 cup of this mixture with the slivered onions and set aside.
  • Sprinkle both sides of the steak with the salt and pepper; prick well with a fork.
  • In a large zip-top food-storage bag, combine the steak with the remaining onion mixture.
  • Marinate for 1 hour or overnight.
  • Heat the grill or the broiler, positioning the oven broiler rack so that the meat on the rack in the pan is 4" from the heat source.
  • Remove the meat from the marinade, and place on the grill over direct heat or on an oven rack set in the broiler pan.
  • Discard the marinade.
  • Grill or broil for 4–5 minutes per side for medium-rare.
  • Let stand for 5 minutes before slicing.
  • Place the meat on a platter and pour the reserved onion mixture over the steak

Categories: Beef  Main Dish 
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