Ingredients
- 1 red onion
- 1 cup red wine vinegar
- 3 tablespoon sugar
- 2 tablespoon white vinegar
- 3 tablespoon extra-virgin olive oil
- 3 tablespoon coriander seeds
- 1 red onion
- 1 cup red wine vinegar
- 3 tablespoon sugar
- 2 tablespoon white vinegar
- 3 tablespoon extra-virgin olive oil
- 3 tablespoon coriander seeds
- 3 tablespoon garlic
- 1/3 cup parsley
- 2 teaspoon red pepper flakes
- 1/4 cup olive oil
- 4 cup skirt steak
Preparation
Baking Directions:
We have a South American pampas-style situation here, featuring one of our very favorite steaks, the skirt.
This thin, flat, heavily grained piece of meat — which became well known in this country because it was the meat originally used in fajitas — has terrific beef flavor.
Cooked quickly over high heat and sliced thin against the grain, it is also very tender.
In other words, get it on, get it seared, and get it off.
Here we coat the steak with parsley and garlic before it goes on the grill, then serve it with some simple marinated onions to complete the mix of South American flavors.
This is a great dish if you’re having friends or a crowd over, because the onions are made in advance and the steak cooks very quickly.
And people unfamiliar with skirt steak will be amazed by its flavor.
In a large bowl, combine the onions, red wine vinegar, sugar, and salt and pepper to taste, mix well, and let stand 3 to 4 hours at room temperature.
Drain the onions, discarding the marinade.
Add the white vinegar, oil, and coriander seeds to the onions and stir well.
Cover and set aside.
Build a multi-level fire in your grill: Leaving one-quarter of the bottom free of coals, bank the coals in the remaining three-quarters of the grill so that they are three times as high on one side as on the other.
When all the coals are ignited and the fire is hot (you can hold your hand about 5 inches above the grill grid, over the area where the coals are deepest, for 2 seconds or less), you’re ready to put the meat on.
Meanwhile, combine the garlic, parsley, red pepper flakes, olive oil, and salt and pepper to taste and mix well.
Rub this mixture onto both sides of each piece of steak.
When the fire is ready, put the steaks over the hottest coals and cook until done to your liking, 4 to 5 minutes per side for medium-rare.
To check for doneness, poke each steak with your finger to check its firmness level; if you’re unsure, nick, peek, and cheat: Make a cut into the center and peek to be sure it is just slightly less done that you like it.
Serving Directions:
Thinly slice the steak, cutting on the bias across the grain.
Arrange the slices on a serving platter, heap the onions beside the meat and serve.
