2poundsskirt steakscut into 3 equal pieces, if necessary*
2 - 3Tablespoonsextra-virgin olive oil
1teaspoonkosher saltor to taste
Freshly ground black pepperto taste
1large red onionor white, cut into ¼-inch slices
2Tablespoonsextra-virgin olive oil
1/2teaspoonKosher salt
1/2teaspoonfreshly ground black pepper
1large limejuiced
Instructions
Pat the steaks dry with paper towels and heat grill to high. Rub both sides of steaks with olive oil, 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 2 tablespoons olive oil, and season with 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
*Skirt steaks are sold really long. Before cooking the steaks, feel free to cut them down to more manageable pieces, especially if pan-searing.**Alternatively, you can cook the onions on the grill; while the steaks rest, place onions on hot grill, until just slightly charred and softened, 2-3 minutes per side.