Blackened London Broil with Vidalia Marmalade
The season for Vidalia onions, those sweet gems from Georgia, is at its peak. So take advantage of their short season with this recipe for Blackened Steak with Vidalia Marmalade. Vidalias are an early summer treat, not only in my home state, but throughout the country. Georgia cooks use them not only as a stand-in for regular yellow or white onions, but as a baked onion side dish or combined with mayonnaise and cheddar cheese as the central flavoring for a baked dip.
I love their flavor when caramelized with a bit of sugar, then rounded out with white balsamic vinegar, crushed red pepper flakes and lemon juice. This not-so-traditional marmalade is a wonderful accompaniment to many meats, but is especially good served with a steak that has been rubbed with Cajun seasonings before grilling or broiling.
There is a fine line between caramelized onions and burnt onions. When the onions and sugar are added to a saute skillet over high heat, they can be stirred occasionally for about 10 minutes. In the early stages of cooking, the onions will let off their juices. Once the juices have evaporated and the onions begin to caramelize, decrease the heat to medium and stir constantly until they are golden brown.
When the season for Vidalias has ended, substitute red onions for another variation. Replace the white balsamic vinegar with regular balsamic vinegar or red wine vinegar for a vivid hot pink marmalade.
- 3 large Vidalia onions, peeled and sliced 1/8-inch thick
- 1/2 cup sugar
- 1/3 cup white balsamic or white wine vinegar
- 1/2 teaspoon crushed red pepper flakes
- Juice of 1 lemon
- Salt and ground black pepper, to taste
- (1) 1 1/2-pound London broil steak or flank steak
- 2 teaspoons Cajun seasoning
Meanwhile, preheat your grill or broiler. Rub steak with seasonings and grill over medium-high heat for 5 to 7 minutes per side. Or, broil in the oven 6 inches from the heat. Once done, let steak rest for 5 minutes. Top steak with marmalade and serve while hot.
Makes 4 to 6 servings.