This skirt steak was not shoestring-y…I promise.

I purchased a little over 6lbs of Skirt Steak from Whole Foods. Next up was the marinade. It included:

* 1 bottle of red wine
* 1 cup of water
* 2 TBSP Lemon Pepper Seasoning
* 2 TBSP Creole or Cajun Seasoning
* 1 TBSP Smoked Sea Salt
* 4 TBSP Worcestershire Sauce
* 3 Lemons Zested and Juiced
* 12 Cloves of Garlic, peeled and smashed

I let the skirt steak marinate for close to 3 hours before I grilled it over high heat. An important step is to allow the steak to sit outside of the refrigerator for a while to get closer to room temperature. This will allow for a juicier steak overall. It’s part of the resting process. Grill each side for about 2-3 min.

After grilling, I return the steaks to the marinade to rest there for about 10 minutes. This allows the meat to “relax” and the juices from the beef begin to marry with the marinade of red wine and spices. Don’t worry about the cooked meat going back into uncooked marinade…we’ll be heating it all back up momentarily.

After letting the skirt steak rest for a while. I removed it from the marinade and sliced it thinly on the bias. That pretty much means against the grain. This beef has a certain direction to the fat and connective tissues…we want to slice through that, rather than slice along side of it. This will help to create a nicely chewable steak, instead of something shoestring-ish.

Put your pan of marinade-y meat juice back on the stove top and bring it to a simmer.

Return the sliced steak to the pan with the marinade in it, mix it all around and begin heating it all up together over a medium-high heat. My steak was medium-rare coming off the grill, so this will heat everything up together and get the steak to a nice medium doneness.

Once completed and covered with caramelized onions…well…how can you not like this?

Unless of course you’re some sort of a vegetarian or something.

And to that, well…Finn wants to know if I should trust you.

I’d like to start a new tradition today. Since I’m cooking dinner for around 20-25 people each Monday night (church small group) – I figure that I can post something about what I cooked the following Tuesday.

Last night was:

Marinated Skirt Steak – Grilled
Caramelized Onions
3-Cheese Broccoli Rice
Roasted Thyme Potatoes

Here’s how I did the onions:

I started things off by slicing 4 gigantic onions and toss them into my knock-off Le Creuset dutch oven. Drizzle the onions with about 1/2 cup of Olive Oil and a generous sprinkling of salt.

I’ve mentioned before that I got my dutch oven at Sam’s club for about $35 – It works great.

The next step is to slide the covered dutch oven into a 400 degree oven for a long time. 2-3 hours.

Here’s what the onions look like after 1 hour:

Give them a stir – put the lid back on.

And here are the onions after about 2 and a half hours:

What!?! You think they look gross?? Well trust me…they’re growing into a thing of beauty. Like an adolescent swan coming into her own, check out these babies draped over some grilled skirt steak.

Ooh baby…that’s what I’m talking about.

Note the photo above…a proper response to the beauty of these onions.