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Tube Steaks with Pickled Onion Topper

This quick-fix onion relish makes hot dogs taste terrific. For a change of pace, roll the concoction up in a slice of soft rye bread rather than serving in a hot dog bun.

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  • Makes: 8 servings
  • Serving Size: 1 hot dog
  • Start to Finish: 20 mins

Tube Steaks with Pickled Onion Topper

Directions

  1. Cut onions into thin slices and place in a non-reactive shallow dish. In bowl whisk together vinegars, sugar, 1 tablespoon kosher salt, celery seed, and red pepper flakes until sugar and salt are dissolved. Pour vinegar mixture over onions; stir to evenly coat. Cover and set aside at room temperature for 2 to 3 hours, stirring occasionally.
  2. Top grilled hot dogs with mustard, ketchup, and drained, pickled onions. Makes 8 hot dogs.

From the Test Kitchen

Basic Hot Dog Grilling:

With a sharp knife, make a few shallow slashes in each hot dog. On gas or charcoal grill, grill hot dogs directly over medium heat with lid closed, until lightly marked on outside and heated through-5 to 7 minutes-turning occasionally. During last minute of grilling, toast buns.

Nutrition Facts (Tube Steaks with Pickled Onion Topper)

  • Per serving:
  • 525 kcal cal.,
  • 36 g fat
  • (14 g sat. fat,
  • 2 g polyunsaturated fat,
  • 17 g monounsatured fat),
  • 60 mg chol.,
  • 1794 mg sodium,
  • 33 g carb.,
  • 1 g fiber,
  • 12 g sugar,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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