Flank Steak with Red Onion Marmalade

This juicy panfried steak, topped with a sweet and tangy red onion mixture, is an easy weeknight dish to put-together.

3 tablespoons butter or margarine

2 medium red onions (1 pound), thinly sliced

3 tablespoons distilled white vinegar

3 tablespoons sugar

1 teaspoon salt

1 beef flank steak (11⁄2 pounds)

1⁄4 teaspoon coarsely ground pepper

• In nonstick 12-inch skillet, melt 2 tablespoons butter over medium heat. Add onions and cook, stirring occasionally, until tender, about 15 minutes. Stir in vinegar, sugar, and 1⁄2 teaspoon salt. Reduce heat and simmer 5 minutes. Spoon red onion marmalade into small bowl; keep warm.
• Wash skillet and wipe dry. Sprinkle steak with pepper and remaining 1⁄2 teaspoon salt. In skillet, melt remaining 1 tablespoon butter over medium-high heat. Add steak and cook 6 to 8 minutes per side for medium-rare or until desired doneness.
• Slice steak and serve with red onion marmalade.

Makes 6 main-dish servings.

Prep: 10 minutes

Cook: 35 minutes