Recipe courtesy of Aarti Sequeira

Giddy-Up Steak with Onion-Date Compote

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 45 min
  • Yield: 4 to 6 servings
Skirt and flank steak are perfect for Mother’s Day because they’re quick-cooking, full of flavor and hard to mess up, even for someone who isn’t a seasoned cook.


For the Steak:

For the Compote:


  1. Prepare the steak: In a small bowl, stir together the chili powder, ground coffee, brown sugar, coriander, garam masala and 1/2 teaspoon each salt and pepper, making sure to smooth out any brown sugar nuggets. Pour half of the spice rub over one side of the steak and massage into the meat. Turn the steak over, pour the other half of the rub over the meat and massage in. Let marinate 2 hours or up to overnight in the fridge.
  2. Make the compote: Heat the olive oil in a very large skillet over medium heat. Once the oil is shimmering (not smoking), add the onions and a pinch of salt, then stir to coat. Cover and reduce the heat to low. Cook, stirring occasionally, until the onions turn a deep caramel color, 45 minutes to 1 hour.
  3. Preheat a grill or grill pan to medium heat.
  4. When the onions are caramelized, add the dates, vinegar and 1/2 cup water. Stir and cook, covered, for 15 minutes. Season with salt.
  5. Using an oiled folded paper towel, oil your grill or grill pan. Once the grill is nice and hot, throw on your rubbed-down meat. It should sizzle upon contact — if it doesn’t, your grill or pan wasn’t hot enough. This is how you ensure a nice crust on the steak! Cook 5 minutes, then flip the steak and cook another 4 to 5 minutes. Check the temperature; I like my flank steak done medium rare, so I pull it off as soon as the thermometer registers 125˚ F. Pull onto a chopping board and tent with foil; allow your meat to rest for 5 to 10 minutes.
  6. Slice the steak thinly against the grain on the bias; if you don’t, your precious steak won’t be incredibly tender and will be deeply unsatisfying! Sprinkle with salt and serve with the onion compote.