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Asian Barbecue–Style Steaks and Onions
Recipes
Asian Barbecue–Style Steaks and Onions
4 servings
50 minutes total (Active 30 minutes)

Ingredients

  • 2 large red onions
  • ¼ cup molasses
  • ¼ cup reduced-sodium soy sauce
  • ¼ cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon chipotle (or chili) powder
  • Large zip-top bag
  • 1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or sirloin)
  • ½ teaspoon kosher salt

Steps

    1. Cut onions into 1-inch-thick slices. Combine molasses, soy sauce, brown sugar, vinegar, and chipotle powder; whisk until blended. Reserve one-half marinade; place remaining half in bag. Add steaks and onions to bag (wash hands). Seal bag and turn to coat; let stand 20 minutes (or chill overnight) to marinate.
    2. Preheat grill (or grill pan) on medium. Remove steaks and onions from bag (discard marinade) and sprinkle with salt. Grill 3–4 minutes on each side until onions are tender and grill-marked and steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Remove from grill and let steaks stand 5–10 minutes to rest; temperature will rise 5–10°F during this time.
    3. Cut onions into bite-size pieces; toss with reserved marinade. Slice steaks; serve topped with onions.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 280, Total Fat 12g, Sat Fat 4.5g, Trans Fat 0.5g, Chol 75mg, Sodium 440mg, Total Carb 19g, Fiber 2g, Total Sugar 12g, (Incl. 7g Added Sugars), Protein 28g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 10%