Though I typically take real pleasure in home cooking, the goal during summer is to spend less time in the kitchen and more in a lounge chair. Simple and indulgent, this grilled skirt steak encebollado, which cooks in 6 minutes or less, allows you to do just that.
What Is Skirt Steak Encebollado?
This recipe is a nod to the bistec encebollado I grew up eating in the Dominican Republic—a dish beloved across many Latin American countries. Bistec typically refers to a beef filet or steak, and encebollado means it’s cooked with lots of onions.
Traditionally, the meat is pounded thin, marinated in vinegar and spices, then either seared with onions or stewed until tender. I love all the variations, but in this version, I take a quicker route.
Instead of marinating, I season skirt steak generously just before grilling it over high heat—similar to the Argentinian style. Skirt steak is naturally thin and flavorful, making it perfect for fast, high-heat cooking. Once grilled, it’s topped with plenty of sautéed onions and a splash of lime juice for a bold, vibrant finish.
And don’t skip the onions! They’re essential for adding depth and brightness to the dish. If you’re cooking the steak in a skillet, use the same pan to cook the onions while the meat rests—they only need 6–7 minutes to soften while still keeping a bit of crunch.
What Is Skirt Steak?
Skirt steak is a long, thin, flat steak that is relatively lean and deeply full-flavoured. This cut of beef is the most popular in Hispanic countries, especially in Argentina. It is also the classic cut of meat for fajitas at most restaurants.
Skirt steak is a relatively inexpensive cut and when cooked properly it is downright delicious. Unfortunately, it is not as readily available as flank steak so you have to seek it out a bit. A lot of butchers will keep it in the back so you have to ask for it.
How To Cook Skirt Steak
Skirt steak is best cooked fast and furious on a very hot grill or in a cast iron pan so it becomes flavour-sealed and crispy brown on the outside, but remains juicy and tender on the inside. Due to the thinness of a skirt steak, this should only take 2 to 3 minutes a side. Do not be tempted to cook them any longer, skirt steak is a lean, tougher cut of meat and it will not be tender if overcooked. You will know it is a perfect medium-rare doneness as soon as it develops a crispy brown crust.
Once the steaks have rested, cut them into thin strips against the grain. The easiest way to do this is to cut each long strip (if you haven’t already) into 3 or 4-inch long pieces. Turn the pieces so you are cutting perpendicular to the grain. In other words, the grain should now be running vertically, and you will be slicing horizontally. In addition, slicing in a bit of an angle will also help soften the muscle.
WHAT TO SERVE WITH GRILLED SKIRT STEAK ENCEBOLLADO
For me, serving this skirt steak and onions with nothing more than a side of white rice and perhaps a light green salad, means the most sublime comfort food from my childhood. However, mountainfulls of little waxy yellow potatoes that have been “just dug up” are weighing heavy on the farmer’s market tables right now. Make a simple potato salad by boiling them gently then tossing with vinegar, olive oil and salt while they are still warm so they drink up the juices. Divine. After that, serve with or without crusty bread, quickly boiled cobs of corn, some gorgeous sliced tomatoes, and perhaps this delicious slaw.
The added perk of making this grilled skirt steak encebollado is that you can use it to make many other meals. Stay tuned because in the next few days I will posting two other recipes to make with skirt steak; cassava tortilla skirt steak tacos, and a spectacular skirt steak Mexican-ish salad.
Helpful Tips
- Always let the skirt steak come to room temperature before cooking it. Because skirt steak is so thin this should only take about 15 to 20 minutes.
- Pat the skirt steak dry with a paper towel, this allows the steak to nicely crisp and brown on the outside.
- Oil the steaks, not the pan, to avoid excessive splatters and smoke.
- As with any steak, once you lay it down on the grill or pan you do not want to disturb it so you get a nice sear.
- Do not overcook the skirt steak or it will be too tough. I have never cooked a skirt steak longer than 3 minutes a side and it is perfect every time.
- Let it rest 5-10 minutes before slicing so the juices have time to redistribute.
- Skirt steaks are sold really long, as seen in the grilling photo above. Before cooking the steaks, feel free to cut them down to more manageable pieces, especially if pan-searing.
Ingredients
- 2 pounds skirt steaks, cut into 3 equal pieces, if necessary*
- 2 Tablespoons extra-virgin olive oil, divided
- kosher salt
- Freshly ground black pepper
- 1 large red onion or white, cut into ¼-inch slices
- 2 Tablespoons extra-virgin olive oil
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large lime juiced
Instructions
- Pat the steaks dry with paper towels and heat grill to high. Rub both sides of steaks with 1 tablespoon olive oil (or a little more if needed), and season generously with salt and pepper.
- Place steaks on hot grill and leave undisturbed for 3 minutes. Flip steaks to other side and cook an additional 2-3 minutes for medium-rare. Remove steaks to cutting board and let rest for 10 minutes.
- While steaks rest, place a large a skillet over medium-high heat. Drizzle onion slices with remaining 1 tablespoon olive oil, and season with a pinch of salt and pepper. Add the onions to the skillet turning occasionally until slightly softened and browned about 6-7 minutes. (See notes to cook onions on grill**).
- Thinly slice meat across the grain and place on a large platter. Top the steak slices with onions and drizzle with lime juice over top. Serve immediately.
Notes
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