Making Mealtime Meaningful: See How We’re Giving Back with the New 12 Tomatoes Cares Program →

If you’re eager to set your grill up and get cooking, why not do it in style? Spruce up that steak with some grilled red onions and a balsamic glaze. Top all of that off with some zesty orange gremolata, and you have a meal worth bragging about.

The flank steak practically speaks for itself and only really required a quick sprinkle with salt and pepper before grilling. For our balsamic glaze, we combined vinegar and shallots and let the mixture simmer until reduced into a nice, thick sauce. Our gremolata is made with grated orange rind instead of the standard lemon to change the flavors up and make this an almost irresistible garnish when combined with the glaze. In the end, the flavors combined into a perfect dinner we fell in love with. Keep reading below for this great steak recipe…

Grilled Flank Steak with Orange Gremolata

(makes 4 servings)


  • 1lb flank steak, trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 medium red onion cut into 8 wedges
  • cooking spray
  • 1 cup balsamic vinegar
  • 1 sprig rosemary
  • 1 tablespoon brown sugar
  • 1/2 cup finely chopped shallots
  • 1/4 cup minced fresh parsley
  • 1 tablespoon grated orange rind
  • 2 cloves garlic, minced


  1. Prepare the grill.
  2. Sprinkle the steak with salt and pepper. Place the steak and onion wedges on a grill coated with cooking spray. Grill 5 minutes on each side or until you’ve reached the desired doneness. Remove the steak and the onions from the grill and let stand 5 minutes. Cut steak diagonally across the grain into slices.
  3. Meanwhile, combine vinegar, rosemary, brown sugar, and shallots in a small saucepan. Stir, and bring to a boil. Reduce the heat and simmer for 7 minutes or until reduced to about 1/2 cup.
  4. To make the gremolata, combine the fresh parsley, orange rind, and 2 cloves minced garlic.
  5. Drizzle the steaks with the balsamic glaze, then sprinkle with the gremolata. Serve with sweet potatoes.
  6. Enjoy!

Recipe adapted fromCooking Light

Subscribe to 12 Tomatoes