Mesquite Steak with Grilled Sweet Onions

submitted by Putridujung
from US

Makes: 6 servings
Prep: 10 minutes.
Marinate: 30 minutes to 2 hours.
Grill: 5 to 6 minutes per side, depending on thickness.

6 T-Bone steaks, about 14 to 16 ounces each
1/2 cup mesquite flavored steak sauce OR: mesquite grilling sauce 1 can (8
ounces) tomato sauce 2 cloves garlic, chopped
2 tablespoons red wine vinegar
2 teaspoon liquid smoke
1/4 teaspoon salt plus 1/8 teaspoon
1/8 teaspoon black pepper plus a pinch
2 large Vidalia or other sweet onion
(about 1 pound), peeled
1 tablespoon oil

Place steaks in a resealable plastic bag or glass baking dish. In a small
bowl, whisk together steak sauce, tomato sauce, chopped garlic, vinegar,
liquid smoke, 1/4 teaspoon salt, 1/8 teaspoon pepper. Add steaks in bag
or dish; place in refrigerator to marinate for at least 30 minutes. Heat
gas grill to medium hot coals. cut onions into 1/3-inch thick slices.
Secure onion slices with toothpicks to keep rings from separating. Brush
with oil and season with remaining 1/8 teaspoon salt and pinch of black
pepper. Once grill is heated, add steaks and cover. Grill 5 minutes.
Transfer marinade to small saucepan and bring to a boil. Boil 3 minutes;
set aside. Flip over steaks, and grill an additional 5 to 6 minutes,
adding onions to the grill. Grill onions, turning 4 minutes per side until
done. Remove steaks from grill and let rest at least 10 minutes.
Meanwhile, remove toothpicks from onion slices and separate into rings.
Serve steaks with onions and mesquite sauce on the side..

Nutrition value: 777 calories, 54 g fat (20 g saturated), 52 g protein, 19
g carbohydrate, 1 g fiber,
782 g sodium, 147 cholesterol.
Source: Family circle, June 2004

Enjoy!


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