Grilled Flank Steak in Onion, Basil, and Vinegar

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

Russia and Armenia both claim this recipe. Let’s call it the Caucasus as a compromise. The lively vinaigrette traditionally is used on cubes of beef, sort of a beef shashlyk—kebab. I find it works well on flank steak, as the meat absorbs the flavors quickly. In a nontraditional mood? Try it on a full-flavored fish such as tuna.


  • 1 small onion, cut into chunks
  • 1 tablespoon finely minced garlic
  • ¼ cup



Purée the onion in a blender or food processor. Add the garlic, basil, salt, and pepper and pulse a few times to combine. Process in the vinegar. Pour the marinade over the flank steaks in a nonaluminum container; rub the marinade into the meat. Cover and let stand 2 to 3 hours at room temperature.

Heat a grill or broiler. Sprinkle the steaks lightly with salt and pe