- 2 cups dry red wine (such as Merlot)
- 1 tablespoon fennel seeds
- 1 teaspoon crushed red pepper
- 3 thyme sprigs
- 1 (2-lb.) flank steak, trimmed
- 5 small red onions (about 2 1/4 lb.), peeled and each cut into 8 wedges, root end intact
- 1/2 cup balsamic vinegar
- 1/4 cup water
- 2 teaspoons kosher salt, divided
- 1 1/2 teaspoons black pepper, divided
- 6 cups thinly sliced red cabbage
- 1/4 cup thinly sliced green onions
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- calories 297
- fat 13.1 g
- satfat 4 g
- monofat 6.9 g
- polyfat 0.9 g
- protein 25 g
- carbohydrate 17 g
- fiber 4 g
- cholesterol 68 mg
- iron 2 mg
- sodium 544 mg
- calcium 72 mg
- sugars 9 g
- Est. Added Sugars 0 g
How to Make It
Place red wine, fennel seeds, crushed red pepper, and thyme sprigs in a small saucepan; bring to a simmer over high. Reduce heat to medium, and simmer, stirring occasionally, until reduced to 3/4 cup, about 10 minutes. Cool completely, about 10 minutes. Pour wine mixture through a fine wire-mesh strainer; discard solids. Place steak in a large ziplock plastic bag. Add wine mixture, seal bag, and turn to coat steak. Marinate in refrigerator, turning occasionally, 4 hours or overnight.
Preheat oven to 400°F.
Place red onion wedges in a 13- x 9-inch glass baking dish. Add vinegar, 1/4 cup water, 1/4 teaspoon salt, and 1/2 teaspoon black pepper; cover with foil. Bake at 400°F for 45 minutes; turn onions over. Uncover and bake until liquid is syrupy and onions are tender, about 20 minutes. Remove and discard root ends from onion wedges; separate the onion wedges into "petals."
Preheat grill to high (450°F to 550°F).
Remove steak from marinade; discard marinade. Sprinkle steak with 1 1/2 teaspoons salt and remaining 1 teaspoon black pepper. Place steak on oiled grill grates, and grill, uncovered, until desired degree of doneness, 5 to 6 minutes per side. Let stand 5 minutes. Slice crosswise against the grain.
Combine cabbage, green onions, oil, red wine vinegar, and remaining 1/4 teaspoon salt in a bowl. Toss to coat. Place cabbage mixture on a platter with steak, onions, and any accumulated juices from the steak.