Grilled Skirt Steak Encebollado
sandravalvassori.com
Servings: 4 - 6
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
*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.