Hot Bod Zone

Asian Barbecue-Style Steaks and Onions Recipe

Asian Barbecue-Style Steak and Onions

Bring some style to your dinner plate with Asian Barbecue-Style Steaks and Onions. This two-part meal takes about 50 minutes to make and serves four. Don’t cook the steaks on high heat because the sugars in the marinade will burn instead of caramelizing.

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Asian Barbecue-Style Steaks

Bring some flair to your dinner with Asian Barbecue-Style Steaks. Don’t cook the steaks on high heat because the sugars in the marinade will burn instead of caramelizing.
Course Dessert, Dinner, Main Course
Cuisine American
Keyword beef, caramelized onions, flank steak
Total Time 50 minutes
Servings 4 servings
Calories 757kcal
Author Hot Bod Zone Recipes


  • Large zip-top bag
  • grill pan
  • Baking Sheet


Asian Barbecue-Style Steaks

  • 2 large red onions sliced
  • 1/4 cup molasses
  • 1/4 cup soy sauce reduced-sodium
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon chipotle or chili powder
  • 1 1/2 lb steaks boneless, such as ribeye, New York strip, or tenderloin
  • 1/2 teaspoon kosher salt

PB&J Cookie Pizza

  • Cooking spray
  • 1 16-oz package cookie dough peanut butter, pull-apart refrigerated
  • 2/3 cup preserves mixed-berry or jam
  • 2 cups berries fresh mixed, such as blackberries, blueberries, raspberries, or strawberries
  • 2 tablespoons peanut butter creamy


Asian Barbecue-Style Steaks

  • Cut onions into 1-inch slices. Combine molasses, soy sauce, brown sugar, rice vinegar, and chipotle powder; whisk until blended.
  • Place 1/2 of the marinade in a zip-top bag and reserve the remaining 1/2 for later use. Add steaks and onions to zip-top bag; knead to coat, then let stand 20 minutes (or overnight) to marinate.
  • Preheat grill (or grill pan) on medium. Remove steaks and onions from the bag (discard marinade); sprinkle with salt. Grill 3–4 minutes on each side or until onions are tender and grill-marked and steaks are 125°F (for medium-rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Let steaks stand 3 minutes to rest.
  • Cut onions into bite-size pieces; toss with remaining 1/2 marinade. Slice steaks; serve topped with onions.

PB&J Cookie Pizza

  • Preheat oven to 350°F. Coat pizza pan (or baking sheet) with spray. Place cookie dough on the pizza pan (as packaged), then flatten the dough (using fingers) into a single 1/2-inch-thick round cookie.
  • Bake cookie 14–16 minutes or until edges are crisp and center is set. Let stand 5 minutes to cool.
  • Spread preserves in even layer over the cookie, leaving a 1/2-inch border, then sprinkle evenly with berries. Place peanut butter in a microwave-safe bowl; microwave on HIGH for 30 seconds or until runny. Drizzle peanut butter over berries, then let stand to cool completely before carefully transferring cookie from pan onto cutting board (using 2 spatulas). Slice and serve. (Makes 12 servings.)


Hot Bod Advice
Complete your meal with fresh salad blend, macaroni salad, and Bakery potato rolls.
Don't cook the steaks on high heat, or the sugars in the marinade may burn instead of caramelizing on the steak if you do.
Cooking Sequence
Prepare steaks and onions; begin to marinate (10 minutes)
Prepare cookie pizza; begin to bake (10 minutes)
Complete steak and onions, then top cookie pizza; serve (30 minutes)
The doneness temperatures for medium-rare and medium stated above are traditional temperatures used for cooking steaks but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.


Calories: 757kcal | Carbohydrates: 88g | Protein: 39g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 104mg | Sodium: 1263mg | Potassium: 1031mg | Fiber: 5g | Sugar: 68g | Vitamin A: 61IU | Vitamin C: 11mg | Calcium: 103mg | Iron: 5mg
This recipe was adapted from Publix
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