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Grilled Flank Steak with Blue Cheese Red Onions MICHAEL SYMON

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Your new favorite weeknight dish!

ingredients
GRILLED FLANK STEAK WITH BLUE CHEESE RED ONIONS
2 pounds flank steak (trimmed)
2 red onions (peeled, cut into 1-inch wedges)
3 cloves garlic (peeled, crushed)
6 tablespoons olive oil (divided)
2 teaspoons balsamic vinegar
1 sprig fresh rosemary
1/4 cup blue cheese (crumbled)
2 cups arugula (to garnish)
Kosher salt and freshly ground black pepper (to taste)

directions
Preheat the grill to medium-high heat.
Remove the flank steak from the refrigerator 30 minutes prior to grilling to ensure even cooking.
In a large bowl, add red onion, garlic, 2 tablespoons of olive oil and balsamic vinegar and toss to combine. Season with salt and pepper. Remove to a large sheet of aluminum foil and add the rosemary sprig. Fold up the sides of the foil sheet creating a packet. Seal the top of the packet closed and place on the grill. Cook until onions soft, about 15 to 20 minutes. In the last 5 minutes of cooking, add the blue cheese to the packet. Remove the sprig of rosemary and the garlic cloves from the packet.
Season both sides of the steak with 2 tablespoons of olive oil, salt and pepper. Place on the grill and and cook for 3 to 4 minutes per side. Remove to a cutting board and allow to rest for 10 minutes. Slice the steak against the grain and arrange on a platter. Top the steak with the red onion and blue cheese mixture.
In a large bowl add the arugula, drizzle with remaining 2 tablespoons of olive oil around the bowl and toss to coat. Season with salt and pepper.
Tip: 1. Make the vegetable packets in advance and store in the refrigerator until ready to grill.
2. Before slicing the steak, rub the cutting board with olive, salt, pepper and herbs. Set the steak on top of the salt and pepper to season the bottom of the steak before slicing.

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