Are you a steak lover? I’ll never say no to a Ribeye or New York Strip. But have you seen the price of beef lately?
When I started looking at more economical cuts one day, I found skirt steak on sale. I remembered making these Italian Skirt Steak Rolls a while back, and they were very good!
This time though, I decided to pair it with caramelized onions. The beef and onion flavors are amazing together, and it couldn’t have been easier to make. The trick to a tender skirt steak is not to overcook it. Just a quick sear in a hot grill pan is all it needs!
4 Servings
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Ingredients:
- 1.5 lbs. skirt steak
- 1 medium sweet onion
- salt and pepper
- onion granules
- garlic granules
- paprika
- 2 tbsp. butter, divided
- 2 tbsp. olive oil, divided
- 2 tbsp. white wine
- 1 tbsp. red wine vinegar
- 3 tbsp. gluten free beef broth
Preparation:
Trim visible fat from the skirt steak and cut into 4 pieces. Sprinkle both sides with salt, pepper, garlic granules, onion granules and paprika. Let it sit at room temperature for 30 minutes.
Slice the onion into thin rings. Heat 1 tbsp. butter and 1 tbsp. olive oil in a nonstick skillet. Add the onions and cook over medium low heat, turning occasionally until brown and caramelized. Remove from heat and set aside.
Whisk together the white wine, red wine vinegar and beef broth.
Heat remaining 1 tbsp. butter and 1 tbsp. olive oil in a grill pan. Add the steak and cook 4 minutes per side over medium heat. Check for doneness with a meat thermometer, the internal temperature should be 140º for medium.
Remove the steak to a serving dish and keep warm. Transfer the cooked onions to the grill pan and deglaze with the wine/broth mixture. Stir gently, until about half of the liquid has evaporated.
Top the steak with onions and drizzle with any remaining pan juices.
Notes ♪♫ This simple recipe comes together with just a handful of ingredients, proof that gluten free does not have to be complicated. The skirt steak was SO good, I’ll definitely be making it again!
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Skirt Steak with Caramelized Onions
- Category: Dinner
- Method: Skillet
- Diet: Gluten-Free
Description
The trick to a tender skirt steak is not to overcook it. Just a quick sear in a hot grill pan is all it needs!
Ingredients
- 1.5 lbs. skirt steak
- 1 medium sweet onion
- salt and pepper
- onion granules
- garlic granules
- paprika
- 2 tbsp. butter, divided
- 2 tbsp. olive oil, divided
- 2 tbsp. white wine
- 1 tbsp. red wine vinegar
- 3 tbsp. gluten free beef broth
Instructions
Trim visible fat from the skirt steak and cut into 4 pieces. Sprinkle both sides with salt, pepper, garlic granules, onion granules and paprika. Let it sit at room temperature for 30 minutes.
Slice the onion into thin rings. Heat 1 tbsp. butter and 1 tbsp. olive oil in a nonstick skillet. Add the onions and cook over medium low heat, turning occasionally until brown and caramelized. Remove from heat and set aside.
Whisk together the white wine, red wine vinegar and beef broth.
Heat remaining 1 tbsp. butter and 1 tbsp. olive oil in a grill pan. Add the steak and cook 4 minutes per side over medium heat. Check for doneness with a meat thermometer, the internal temperature should be 140º for medium.
Remove the steak to a serving dish and keep warm. Transfer the cooked onions to the grill pan and deglaze with the wine/broth mixture. Stir gently, until about half of the liquid has evaporated.
Top the steak with onions and drizzle with any remaining pan juices.
Notes
This simple recipe comes together with just a handful of ingredients, proof that gluten free does not have to be complicated.
