1 jumbo Vidalia onion, thinly sliced into 1/4 in. thick rounds
1/2 cup ketchup
2 1/2 tbs. Worcestershire sauce
2 tbs; balsamic vinegar
2 tbs. Dijon mustard
4 tsp. brown sugar
Instructions
Prepare a grill for medium-high heat. Coat beef with 1 tbs, oil and season generously with salt
and pepper. Grill for about 8 minutes per side, or until it is nicely charred and thermometer
inserted into the thickest part reads 130 degrees. Remove from heat and rest meat for about 10
minutes.
Meanwhile, pour about 3 inches of oil in a large wide pot and heat over medium-high heat until
350 degrees.
Place butermilk and flour in separate shallow bowls. Season flour with 2 tsp. salt and 1/4 tsp.
pepper. Toss onion rings in flour mixture, shaking off excess, and transfer to a wire rack.
Working in batches, dip rings in buttermilk letting excess drip back into bowl. Toss again in flour.
Fry half of rings, stirring constantly with a spider or slotted spoon for about 3 minutes per batch
or until golden brown and crisp. Transfer to a baking sheet lined with paper towels and season
immediately with salt and garlic powder if desired.
In a small saucepan, bring 1/2 cup water, ketchup, Worcestershire, vinegar, Dijon, and sugar to a
simmer over medium-low heat. season sauce with salt and pepper. To server, thinly slice beef
against grain and serve with onion rings and sauce.
Originally Submitted
6/27/2016
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You can add this GF Grilled Steak with Crispy Vidalia Onion Rings recipe to your own private DesktopCookbook.