Blackened London Broil with Vidalia Marmalade
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When Vidalia onions are not in season, substitute red onions for another variation. Replace the white balsamic vinegar with regular balsamic vinegar or red wine vinegar for a vivid hot pink marmalade. INGREDIENTS 3 large Vidalia onions, peeled and sliced 1/8-inch thick 1/2 cup sugar 1/3 cup white balsamic or white wine vinegar 1/2 teaspoon crushed red pepper flakes Juice of 1 lemon Salt and freshly ground black pepper, to taste 1 (1-1/2-pound) London Broil steak or flank steak 2 teaspoons Cajun seasoning Sauté the sliced onions and sugar in a large skillet over high heat, stirring occasionally, for about 10 minutes, until the juices from the onions have evaporated. Reduce heat to medium and cook, stirring constantly, until the onions are golden brown. Add the vinegar, crushed red pepper flakes, lemon juice, and salt and pepper to taste. Set aside until ready to serve. Meanwhile, preheat your grill or broiler. Rub the steak with the seasonings and grill over medium-high heat for 5 to 7 minutes per side, or to desired doneness. Or, broil in the oven 6-inches from the heat. Makes 4 to 6 servings NOTE - There is a fine line between caramelized onions and burnt onions. When the onions and sugar are added to a sauté skillet over high heat, they can be stirred occasionally for about 10 minuts. In the early stages of cooking, the onions will let off their juices. Once the juices have evaporated and the onions begin to caramelize, decrease the heat to medium and stir constantly until they are golden brown.