Herbed Steak & Onions
Grilled herbed steak marinated overnight in a tomato juice, basil, and oregano blend, served over tender foil-packet onions with a tangy pan sauce.
YIELD
4 servingsPREP
15 minCOOK
8 minREADY
30 minThis overnight tomato juice and herb marinade does all the work for you. Round steak soaks up basil, oregano, and garlic while you sleep, turning a lean cut into something genuinely flavorful and tender.
The onions cook in a foil packet right on the grill beside the steak, steaming in reserved marinade until they’re soft and sweet. When everything comes off the heat, those onions become the bed for sliced steak, with any remaining juices spooned right over the top.
The tomato juice base keeps this lighter than oil-heavy marinades while still delivering punch. Don’t rush the overnight soak; that’s what breaks down the tougher fibers in round steak and lets the herbs really penetrate.
Chef Tips
- Pat the steak dry before grilling even though it was marinated. Surface moisture prevents a good sear and you’ll steam instead of grill.
- Fold the foil packet tightly so no steam escapes. The onions need that trapped moisture to get properly tender.
- Let the steak rest 5 minutes after grilling before slicing. Cutting too soon sends all those juices onto the plate instead of staying in the meat.
- Reserve ALL the marinade, not just half. You’ll want extra for brushing during grilling.
Variations
- Swap round steak for flank steak, which takes to marinades just as well and slices beautifully against the grain.
- Add sliced bell peppers to the foil packet with the onions for a fajita-style twist.
- Stir a splash of balsamic vinegar into the marinade for a deeper, slightly sweet tang.
Ingredients
Directions
For marinade, combine tomato juice, oil, basil, oregano, pepper, and garlic.
Set aside.
Trim fat from steak and cut into 4 equal portions.
Place meat in a plastic bag set in a deep bowl.
Pour marinade over steak.
Seal bag; turn to coat steak well.
Marinate overnight in the refrigerator.
Then, drain steak, reserving marinade.
Place onion slices on an 18” square of heavy foil.
Turn edges of foil up slightly.
Drizzle ½ cup of the reserved marinade over onions.
Fold foil tightly to seal. Grill onion packet and steak on an uncovered grill directly over medium coals for 10 minutes.
Turn onion packet and steak; brush steak with marinade.
Grill steak to desired doneness, allowing 8 to 10 minutes more for medium.
Grill onions 8 minutes more or until tender.
Unwrap onions and place on a serving plate.
Arrange meat atop onion.
Spoon any remaining sauce from onions over the meat.
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