September 7, 2009

The Last Days of Summer: Grilled Skirt Steak with Balsamic Cipollini Onions

The end of summer season has arrived; so has the Labor Day weekend. I always love to mark the occasion with a barbeque. However, the relentless heat wave and wildfires that dogged Los Angeles in recent days rendered the idea of a barbeque party less than appealing this time around. So, this year, my summer did not exactly end in a high (barbecue flavor) note.

Still, I decided I wouldn’t while away my last days of summer without having some grilling. So I did, in the kitchen.

It was a grilled skirt steak, with cipollinis roasted in sweet balsamic along with an arugula salad dressed in lemon vinaigrette. My attempt to incarnate that spirit of summer that I relished turned out pretty well, I thought.

Fall will set in soon. I plan on making this dish whenever I find myself missing summer. I may not be able to find cipollinis, but I could use shallots. If I have roast chicken left over in my refrigerator, I wouldn’t even bother to grill a steak. Those balsamic onions would do wonder to roast chicken, I can tell you from experience. What matters is the spirit of summer lives on...

Grilled Skirt Steak with Balsamic Cipollini

(Serves 2)

Skirt Steak, 8-10 oz (250g)
Extra Virgin Olive Oil, ½ Cup (125ml), plus 4 Teaspoons (20ml) to coat steak
Cipollini Onions, about a dozen
Balsamic Vinegar, ¼ Cup (60ml)
Honey, 2 Teaspoons (10ml), divided (optional)
Fresh Thyme, a few sprigs
Lemon, 1 medium-sized
Arugula, about 4 cups
Freshly Ground Black Pepper

1. Preheat oven at 350F (175C). Boil a pot of water for blanching the onions.

2. Season skirt steak generously with salt. Brush steak with olive oil until it’s well-coated. Let sit in room temperature while you prepare the onions.

3. Blanch cipollini onions in boiling water for 2 minutes. Drain and let cool for a few minutes. Then cut ends off and remove outer skin.

4. Mix balsamic vinegar and olive oil in a bowl. Season with salt and pepper. Mix in a teaspoon or so honey depending on your balsamic and how sweet you’d like. Toss onions and thyme in and coat them evenly with balsamic mixture. Pour in an oven-proof dish. Roast in preheated oven until tender and somewhat caramelized, about 15-20 minutes.

5. Preheat grill pan or skillet over medium-high to high heat. Grill steak on one side for about 3-4 minutes. Turn steak over and cook for another 3-4 minutes until medium-rare. Remove steak from heat and let rest for 5 minutes. Then slice steak against the grain into 1/4” thick slices.

6. While the steak rests, prepare vinaigrette to dress the arugula. Juice the lemon in a mixing bowl. If you like to add honey, thin one teaspoon of honey with a couple of teaspoons of warm water. Mix into lemon juice. Now whisk in ¼ cup of olive oil. Season with salt and pepper. Pour over arugula and mix evenly.

7. To serve, mount arugula in the center on a large plate. Add steak slices. Then add cipollini onions and pour the warm balsamic sauce over the salad. Give it a round of freshly ground black pepper when served.


1 comment:

  1. Sounds great! I wish I could have been there to share some skirt steak (you know how much I love it) and reminisce about the summer. Thanks for the great recipe!


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