Perfectly Grilled Marinated Steak

For London broil. Poke steak on both sides liberally with a fork piercing the meat before marinating.

For Sirloin steak and steak tips. You may pierce meat slightly with fork. It is not nessasary.

Mix all ingredients in a bowl. Place steak in a plastic bag. Pour marinade in to bag with steak. Coat steak on all sides with marinade. After 1 1/2- 2 hours. Flip steak over and distribute marinade all over steak again. Marinade for 3-4 hours total time in refrigerator.

Slice large onion in half after peeling. Slice in to half inch slices. Heat nonstick pan spray liberally with butter flavor spray, or you may use olive oil. I made this recipe carb free and lower fat for myself. Place onions in pan. Fry tossing constantly with a spatula over high heat . Turn down a to medium high. Continue stirring and tossing the onions until nicely golden brown. Stir in a quarter cup of water. Continue to cook until water evaporates remove from pan into a bowl. Cover bowl and set-aside.

Heat grill to high heat. Spray with oil spray. Heat grill until piping hot. Depending on the temperature outside. It should take about 15 to 20 minutes. Place steak on hot grill. Sear steak on both sides. Reduce heat to medium high. Continue to cook until desired doneness.top with onions, and serve

Cooking tip for desired doneness.
This is based on a 1 inch thick steak. Cook on both sides for approximately one minute for a medium rare steak. The grill must be piping hot in order to do this. Temperature should be over 500°. Grills may vary. Please adjust timing if your grill does not reach that temperature. For instance. My grill reaches 600°

A good way to check for doneness. Before placing steak on grill get a feel of steak. A raw steak feels kind of squishy. The longer it cooks the the less squishy it will feel. A well-done steak will feel very dense and firm. A medium will feel in between dense and squishy

For the most tender meat I suggest cooking your steak medium rare to medium. ( london btoil I always cook medium rare. Anything over that will make the steak tougher.

You may also use a meat thermometer to check for doneness.

Rare 120 degree's very red in center

Medium rare 130 degree's red but not shiny

Medium 135 degree's light pink

Medium well 140 degree's starting to gray in center

Well done 150 degree's toally gray in center