Ingredients
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 1 (1 pound) skirt steak, cut in half
- 2 tablespoons vegetable oil, divided
- 1/4 cup butter, divided
- 2 medium sweet onions, sliced
- 1/3 cup white wine
- 2 tablespoons red wine vinegar
- 1/3 cup beef stock or broth
Directions
In a small bowl, combine spices and salt and pepper. Liberally season the steak with the rub and let rest 15 minutes on the counter.
Meanwhile, in a saute pan, heat 1 tablespoon oil and 1 tablespoon butter over low heat. Add onions, season and cook until soft and caramelized, about 20 minutes.
In a large saute pan, heat the remaining 1 tablespoon vegetable oil with 1 tablespoon butter over high heat. Place steaks in the pan and sear until nicely browned, about 3 minute per side for medium-rare. Remove pan to plate to rest 10 minutes.
Place the saute pan over high heat and deglaze with wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. Slice steak and fan to serve. Top with sauce.
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By mgidle
TX
on April 28, 2013
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I made this dish tonight, exactly one pound of beef however I used sirloin ( for fajitas meat instead of skirt steak after talking to the butcher at Central Market. He said the skirt steak is more chewy and fajitas meat (sirloin is more tender. OMG, that butcher is right!!! My 18 months old baby enjoyed every bit of the steak we gave to her and wanted more. So yum!!!!! That caramelized onion sauce tasted so great with the steak and with buttermilk mashed potatoes we made. I wish I could show you a photo of my plate!!
By palisades chef
on November 29, 2012
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This will not disappoint--absolutely fantastic! I never knew skirt steak didn't have to be marinated before cooking in order to be tender.
By shellygloo
Toledo, OH
on August 18, 2012
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Fabulous! I didn't find skirt steak but found flank steak (which I think is very similar--2 lbs. for 6.50/lb. and I cooked it all, which made for lots of delicious leftovers. The only other change I made was using smoked paprika, which is what I had on hand. Would definitely make this for company. This is a keeper.
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