Bobby Flay Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette Recipe

This Bobby Flay Grilled Steak and Vidalia Onions recipe is a juicy and flavorful recipe, which is made with New York strip steaks and sweet Vidalia onions. It’s a restaurant-quality dish, ready in about 55 minutes.

Bobby Flay Grilled Steak and Vidalia Onions Recipe Ingredients

For the Vinaigrette:

• 3 tablespoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1 teaspoon finely chopped fresh thyme leaves
• Salt and freshly ground black pepper
• 1/4 cup pure olive oil

For the Steak and Onions:

• 4 New York strip steaks, about 12 ounces each
• Canola oil, for brushing
• 1 large Vidalia onion, peeled and cut crosswise into 1/4-inch thick slices

How To Make Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette

1. Make the Vinaigrette: In a small bowl, whisk together the Worcestershire sauce, Dijon mustard, fresh thyme, and a pinch of salt and pepper. While whisking continuously, slowly drizzle in the olive oil until the vinaigrette is smooth and emulsified. Set aside.
2. Prepare the Steaks and Grill: Let the steaks sit at room temperature for 20 minutes before grilling. Preheat a grill or grill pan over high heat until it is smoking hot. Pat the steaks completely dry with a paper towel, then brush both sides with canola oil and season generously with salt and pepper.
3. Grill the Steaks: Place the steaks on the hot grill and cook for about 5 minutes, until a deep brown crust has formed. Flip the steaks, reduce the heat to medium, and continue to cook for another 4 minutes for medium-rare (or until an internal thermometer reads 130°F).
4. Rest the Steaks: Remove the steaks from the grill, transfer them to a cutting board, and cover loosely with foil. Let them rest for at least 5 minutes.
5. Grill the Onions: While the steaks are resting, brush the onion slices with canola oil and season with salt and pepper. Grill for about 2 minutes per side, until they are golden brown, tender, and slightly charred.
6. Assemble and Serve: Separate the grilled onion slices into rings and toss them in a bowl with half of the prepared vinaigrette. Slice the rested steaks against the grain. Place the steaks on a platter, top with the dressed onions, and drizzle with the remaining vinaigrette before serving.

Recipe Tips

• Why let steak come to room temperature before cooking? Allowing the steaks to sit out for 20 minutes takes the chill off the meat. This helps them cook much more evenly from edge to center, preventing a cold, raw middle while the outside is perfectly cooked.
• How do I get a perfect sear on my steak? The keys are a completely dry surface and a very hot grill. Patting the steak dry with a paper towel removes moisture that would otherwise steam the meat. A smoking-hot grill ensures you get a deep, brown, flavorful crust.
• Why is it important not to flip the steak too early? To develop that delicious, dark crust, the steak needs uninterrupted contact with the hot grill. Let it cook for at least 4-5 minutes on the first side before you touch it.
• Do I really need to let the steak rest after grilling? Yes, this is one of the most important steps. Resting the steak for 5-10 minutes allows the juices, which have been driven to the center by the high heat, to redistribute throughout the meat. Slicing it too early will cause all those flavorful juices to run out onto your cutting board.

What To Serve With Grilled Steak and Vidalia Onions

This dish pairs beautifully with classic steakhouse sides.

• Crispy roasted potatoes or a loaded baked potato
• Creamed spinach or sautéed mushrooms
• A simple arugula salad with Parmesan cheese
• A bold Cabernet Sauvignon or Merlot

How To Store & Reheat Leftovers

Refrigerate: Let the steak and onions cool completely. Store them in separate airtight containers in the fridge for up to 3 days. Freeze: You can freeze the cooked steak. Place it in a freezer-safe bag or container and freeze for up to 3 months. The onions do not freeze well. Reheat: For best results, reheat the steak quickly in a hot skillet. Heat a pan over medium heat with a little oil and cook for 2-3 minutes per side until just warmed through to prevent it from overcooking.

Grilled Steak and Vidalia Onions Nutrition Facts

• Serving: 1 steak
• Calories: 650 kcal
• Total Fat: 45g
• Saturated Fat: 15g
• Cholesterol: 120mg
• Sodium: 500mg
• Protein: 50g
• Total Carbohydrate: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

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• Bobby Flay Fulton Fish Market Cioppino with Sourdough Croutons Recipe
• Bobby Flay Grilled Butterflied Trout with Lemon-Parsley Butter Recipe