London Broil

Ingredients...

• 1 lb. of CMA Flank Steak
• 2 medium red onions, cut into 8 wedges each
• 1 pound asparagus, trimmed
• 3 tablespoons prepared red wine vinaigrette
• Salt and pepper
• 1/3 cup prepared red wine vinaigrette (for marinade)
• 1/2 teaspoon dried basil leaves, crushed

Directions...

• Chop 4 of the onion wedges.
• Combine red wine vinagarette, basil leaves and chopped onion in small bowl.
• Place beef steak and marinade in food-safe plastic bag; turn steak to coat.
• Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
• Thread remaining 12 onion wedges onto two 12-inch metal skewers.
• Remove steak from marinade; discard marinade.
• Place steak in center of grid over medium, ash-covered coals; arrange onion kabobs and asparagus on grid around steak.
• Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare doneness), turning occasionally.
• Grill vegetables 9 to 12 minutes or until crisp-tender, turning occasionally.
• Remove onions from skewers.
• Toss onions and asparagus with 3 tablespoons vinaigrette.
• Carve flank steak across the grain into thin slices.
• (Carve top round steak crosswise into thin slices.) Season with salt and pepper, as desired.
• Serve with vegetables.

Source: www.itswhatsfordinner.com