Grilled Sticky Peppered Skirt Steak and Charred Onions recipe

Grilled Sticky Peppered Skirt Steak and Charred OnionsRecipe Intro From feedfeed

Nothing says summer quite like breaking out the grill! @CommunityKitchenATL marinates her skirt steak in a sweet, peppery mixture that makes an ideal crust on the grill. Add some charred red onions and a glass of Ribera del Duero Tempranillo wine and you have yourself a perfect summer meal.

Find other dishes to pair with Ribera del Duero and Rueda wines here!

RecipePrep time 270 minutesCook time 10 minutesYield: Serves or Makes 4 servings

Ingredients

pound skirt steak
0 1/4 cup liquid aminos, or gluten-free soy sauce
0 1/4 cup honey
tablespoon olive oil
cloves garlic, crushed and minced
lemon,
teaspoon black pepper, cracked
red onions, thickly sliced
tablespoons olive oil
0 Flaky sea salt, to finish

Method

Step 1

In a medium bowl, whisk together the liquid aminos (or soy sauce), honey, olive oil, garlic and lemon juice. Add the steak to a shallow dish. Pour the marinade over the steak. Sprinkle with cracked pepper. Marinate in the refrigerator for 2 - 4 hours, turning once.
Step 2

Remove the steak from the refrigerator 20 minutes before you preheat the grill. Preheat the grill to 425 - 450 degrees.
Step 3

Brush onions with olive oil (both sides) and sprinkle generously with sea salt.
Step 4

Grill the steak and onions for 4 - 5 minutes on each side, until desired doneness is reached for the steak and the onions are slightly browned and caramelized.
Step 5

Allow the steak to rest 10 minutes before slicing.
Step 6

Serve the steak topped with grilled onions. A simple salad of baby spinach and arugula, drizzled with olive oil, fresh lemon juice and sprinkled with sea salt, compliments this meal beautifully.