Grilled Vidalia Onion Steaks Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel and core onions, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil.
• Roast in preheated oven for 15 minutes.

Steps:

• Whisk together the Worcestershire sauce, mustard, thyme and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the olive oil until emulsified. Let sit at room temperature while you prepare the steak and onions.
• Remove the steaks from the refrigerator 20 minutes before grilling. Heat the grill pan over high heat until it begins to smoke. Pat the steaks dry with paper towels. Brush both sides of the steaks with canola oil and season well with salt and pepper. Arrange the steaks on the grill pan and let cook until golden brown and charred, about 5 minutes. Flip the steaks, lower the heat to medium and continue cooking to medium-rare doneness (130 degrees F internal temperature on an instant-read thermometer), about 4 minutes longer. Remove from the heat and arrange on a serving platter. Loosely tent with foil and let rest while you grill the onions.
• Brush the onions on both sides with canola oil and season with salt and pepper, to taste. Grill until golden brown and slightly charred on both sides and just cooked through, about 2 minutes per side. Separate the slices into rings and add to a small bowl. Add half of the vinaigrette to the onions and gently toss to coat. Serve the steaks topped with the onions and drizzled with the remaining vinaigrette.

Steps:

• Heat your grill. Peel and slice onions about 3/4-inch thick. Brush oil on onions, place on hot grill and cook until they are translucent. Season steaks with rotisserie blend seasoning, salt and pepper and cook on grill to desired doneness. Arrange on serving plate with onion disks in middle of plate, and serve.

Steps:

• To prepare the steak: combine the first 7 ingredient in a large zip-lock heavy duty plastic bag.
• Add steak; seal bag and marinate in the refrigerator for 2 hours, turning the bag occasionally.
• Remove the steak from the bag, reserving the marinade.
• Pour the marinade into a microwave-safe bowl; microwave on HIGH for 2 minutes or until mixture comes to a boil; set aside.
• Prepare grill.
• To make the dressing: combine the arugula and mayonnaise; set aside.
• Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until steak is medium-rare (or desired degree of doneness).
• Remove steak from grill; cover and let stand 5 minutes.
• Place onion slices on grill rack; grill 4 minutes on each side, basting occasionally with reserved marinade.
• Place rolls on grill rack, cut sides down; grill 2 minutes or until lightly browned.
• Cut steak diagonally across the grain in to thin slices.
• Spread 2 tablespoons dressing on bottom half of each roll; divide steak, tomato, and onion evenly among bottom halves of rolls.
• Top with top halves of rolls.

Steps:

• Cut each onion into approximately 8 wedges.
• Place wedges on a large sheet of aluminum foil.
• Slice butter into dabs and place on top of the onion.
• Add garlic, bouillon cube, and seasoning salt.
• Wrap in foil paper ensuring that the seams are closed tightly. I usually wrap again with another sheet of foil.
• Place foil package on the hot grill for 30 to 40 minutes, turning frequently.