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Herbed Steak And Onions Recipe
|Tomato juice||1 Cup (16 tbs)|
|Olive oil/Cooking oil||1 Tablespoon|
|Dried basil||1⁄2 Teaspoon, crushed|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced|
|Beef top round steak||1 Pound, cut 1 inch thick|
|Onions||2 Large, thinly sliced and separated into rings|
Serving size: Complete recipe
Calories 1427 Calories from Fat 531
% Daily Value*
Total Fat 59 g91.3%
Saturated Fat 2.4 g12.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 62.3 mg2.6%
Total Carbohydrates 73 g24.5%
Dietary Fiber 13.8 g55.2%
Sugars 35.2 g
Protein 146 g292.4%
Vitamin A 30% Vitamin C 157.4%
Calcium 26.9% Iron 25.9%
*Based on a 2000 Calorie diet
Trim fat from steak and cut steak into four equal portions.
Place meat in a plastic bag set in a deep bowl.
Pour marinade over steak.
Seal bag; turn to coat steak well.
Marinate overnight in the refrigerator.
Then, drain steak, reserving marinade.
Place onions on an 18 inch square of heavy foil.
Turn edges of foil up slightly.
Drizzle 1/2 cup of the reserved marinade over onions.
Fold foil tightly to seal.
Grill onion packet and steak on an uncovered grill directly over medium coals for 10 minutes.
Turn onion packet and steak; brush steak with marinade.
Grill steak to desired doneness, allowing 8 to 10 minutes more for medium.
Grill onions 8 minutes more or till tender.
Unwrap onions and place on a serving plate.
Arrange meat atop onion.
Spoon any remaining sauce from onions over the meat.