Smoky Alabama Grilled Vidalia Onion Steaks Recipe

Introduction

If you have never experienced the magic of a Vidalia onion hitting a hot grill, you are in for a true Southern treat. Known as the "caviar of onions," Vidalias possess a natural sugar content that, when exposed to the high heat of the Arteflame cooktop, caramelizes into a rich, savory sweetness that is impossible to replicate with standard yellow onions. This recipe for Alabama Grilled Vidalia Onion Steaks takes that natural flavor and elevates it with a zesty, tangy marinade that cuts through the sweetness. It is the perfect balance of smoky char and tender, melt-in-your-mouth texture. Whether you are a vegetarian looking for a hearty main or a meat-eater seeking the ultimate side dish to accompany a juicy ribeye, these onion steaks are a showstopper. The flat steel griddle of the Arteflame is particularly suited for this dish, allowing for an even sear without the risk of the onion layers falling through the grates.

Ingredients

The Produce

• 4 Large Vidalia Onions (peeled)
• 2 tbsp Fresh parsley, chopped (for garnish)

The Alabama Glaze

• 1/2 cup Zesty Italian Dressing
• 1 tbsp Worcestershire sauce
• 1 tsp Garlic powder
• 1/2 tsp Smoked paprika
• 1/2 tsp Sea salt
• 1/2 tsp Freshly cracked black pepper
• 1 tbsp Olive oil (for coating the grill)

Instructions

Step 1: Prep the Onions

1. Begin by peeling the outer papery skin off the Vidalia onions. Be careful to keep the root end intact as much as possible to help hold the layers together.
2. Slice the top and bottom off the onions to create flat surfaces.
3. Cut each onion horizontally into thick slices, approximately 1/2 to 3/4 inch thick. You want them thick enough to handle the heat without falling apart.

Step 2: Create the Marinade

1. In a small mixing bowl, whisk together the Zesty Italian dressing, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper.
2. Brush the onion slices generously on both sides with this mixture. Let them sit for about 10-15 minutes to absorb the flavors before grilling.

Step 3: Fire Up the Arteflame

1. Get your Arteflame grill ready by building a fire in the center. Allow it to burn down until the cooktop reaches a medium-high searing temperature.
2. Lightly oil the flat steel cooktop with olive oil to ensure a non-stick surface.

Step 4: The Grill

1. Place the onion steaks directly onto the hot flat top griddle.
2. Grill for approximately 5-7 minutes on the first side. You are looking for a deep golden-brown char and slight softening of the rings.
3. Carefully flip the onions using a large spatula. If the rings start to separate, simply push them back together on the grill surface.
4. Baste with any remaining marinade and grill for another 5-7 minutes until tender.

Step 5: Service

1. Remove the onions from the grill once they are tender and caramelized.
2. Garnish with fresh chopped parsley and serve immediately while hot.

Tips

Grilling onions requires a bit of finesse to keep them intact. The most critical tip for this recipe is maintaining the structural integrity of the onion. When slicing, try to keep the rings as tight as possible. If you find your onions are particularly large and prone to separating, you can insert a soaked wooden skewer or a metal toothpick horizontally through the slice to hold it together while flipping. Furthermore, utilize the heat zones of your Arteflame. Start the onions closer to the center to get that beautiful sear, but if they are browning too quickly before the inside is tender, slide them toward the cooler outer edge of the cooktop to finish roasting more slowly. Don't be afraid of a little char; the blackened bits contrast beautifully with the sweet interior.

Variations

While the classic Alabama style uses Italian dressing, these onion steaks are a blank canvas for flavor. You can easily adapt this recipe to suit whatever main course you are serving. Here are a few favorite ways to mix things up:

• The Cheesy Melt: In the last 2 minutes of grilling, top each onion steak with a slice of Provolone or a sprinkle of sharp cheddar and cover with a basting dome until melted.
• Balsamic Glaze: Swap the Italian dressing for a mix of olive oil and balsamic vinegar for a deeper, more sophisticated sweetness.
• The Spicy Kick: Add a teaspoon of cayenne pepper or red pepper flakes to the marinade for a Southern heat that lingers.
• Bacon Wrapped: Wrap a slice of thin bacon around the outer circumference of the onion slice and secure with a toothpick before grilling for a savory, smoky crust.
• Herb Butter: Skip the marinade and simply grill with salt and pepper, finishing with a dollop of garlic-herb compound butter right before serving.

Best pairings

These Alabama Grilled Vidalia Onion Steaks are robust enough to stand alongside heavy hitters on the BBQ menu. Their natural sweetness makes them the perfect foil for savory, salty meats. They are traditionally served alongside a perfectly seared ribeye steak, where the onion juice mixes with the steak jus for an incredible sauce. They are also exceptional when paired with smoked pork chops or a rack of ribs, as the acidity in the marinade helps cut through the fat of the pork. For a vegetarian feast, serve these atop a bed of grilled polenta or alongside a hearty grilled portobello mushroom. Don't forget a side of cornbread to sop up the juices!

Conclusion

Mastering the Alabama Grilled Vidalia Onion Steak on your Arteflame adds a versatile and impressive tool to your outdoor cooking arsenal. It is a dish that honors the simplicity of Southern cuisine while delivering complex flavors through the process of caramelization. The contrast between the charred, savory exterior and the meltingly sweet interior is something that will have your guests asking for the recipe every time. Whether you stick to the classic zesty glaze or experiment with cheese and bacon variations, this is sure to become a staple at your backyard barbecues. So, grab a bag of Vidalias, fire up the grill, and enjoy the sweet taste of the South.