This classic herbed steak and onions recipe transforms humble top round steak into a tender, flavorful meal. The beef is marinated overnight in a vibrant mixture of tomato juice, olive oil, garlic, basil, and oregano, allowing the flavors to penetrate deep into the meat. While the steak grills to perfection, sweet onions cook in a sealed foil packet, becoming soft and caramelized with the reserved marinade. The result is a juicy, aromatic dish with a rich, savory profile and a pleasant herbal kick. It’s an ideal weeknight dinner that feels special enough for guests, offering a comforting, home-style taste that satisfies the whole family without requiring hours of prep.
Herbed Steak And Onions
Description
This classic herbed steak and onions recipe transforms humble top round steak into a tender, flavorful meal. The beef is marinated overnight in a vibrant mixture of tomato juice, olive oil, garlic, basil, and oregano, allowing the flavors to penetrate deep into the meat. While the steak grills to perfection, sweet onions cook in a sealed foil packet, becoming soft and caramelized with the reserved marinade. The result is a juicy, aromatic dish with a rich, savory profile and a pleasant herbal kick. It&# 226;ÂÂs an ideal weeknight dinner that feels special enough for guests, offering a comforting, home-style taste that satisfies the whole family without requiring hours of prep.Ingredients
Directions
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In a small bowl, whisk together tomato juice, olive oil, minced garlic, dried basil, oregano, and pepper to create the marinade.
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Trim excess fat from the top round steak and cut it into 4 equal portions.
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Place the steak portions in a resealable plastic bag set inside a deep bowl.
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Pour the marinade over the steak, seal the bag, and turn to coat the meat evenly.
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Refrigerate the steak, turning occasionally, for at least 4 hours or overnight.
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Remove steak from refrigerator and let sit at room temperature for 20 minutes. Drain steak, reserving the marinade.
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Place thin onion rings on an 18-inch square of heavy-duty aluminum foil.
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Drizzle 1/2 cup of the reserved marinade over the onions.
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Fold the foil edges up and seal tightly to create a secure packet.
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Preheat an outdoor grill to medium heat with coals spread evenly.
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Place the sealed onion packet and the steak directly over the medium coals.
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Grill for 10 minutes, then turn both the steak and the onion packet.
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Brush the steak with the remaining reserved marinade.
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Continue grilling the steak to desired doneness, approximately 8-10 minutes more for medium.
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Grill the onion packet for an additional 8 minutes until onions are tender.
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Carefully unwrap the onion packet and transfer onions to a serving platter.
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Arrange the sliced steak atop the onions.
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Spoon any remaining juices from the onion packet over the meat before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 45.7kcal
- % Daily Value *
- Total Fat 3.9g6%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 3.2mg1%
- Total Carbohydrate 2.8g1%
- Dietary Fiber 1.0g4%
- Sugars 1.6g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, marinate the steak overnight to ensure maximum tenderness and flavor penetration.
Top round is a lean cut; do not overcook beyond medium to avoid toughness. Let the meat rest for 5 minutes before slicing.
If using a gas grill, preheat on high for 10-15 minutes, then reduce to medium. Adjust cooking time as needed for your grill's heat intensity.
Leftover marinade that has touched raw meat should be discarded. Use only the portion reserved before adding the steak, or boil reserved marinade for 5 minutes before using as a sauce.
You can substitute flank steak or skirt steak if top round is unavailable, but adjust grilling time as thinner cuts cook faster.
