Grilled Sticky Peppered Skirt Steak and Charred Onions
Recipe 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!


Prep time 4hrs 30mins
Cook time 10mins
Serves or Makes: 4 servings
Buy ingredients
Add ingredients directly to your favorite online grocery cart (where available).
Print recipe



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


  • 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.