Ingredients
- 2 pound skirt or hanger steak
- 1 pound 2-inch piece fresh ginger
- 1 pound lime
- 3 pound garlic cloves
- 1 cup dry red wine
- 3 cup shallots
- 2 tablespoon unsalted butter
- 1 tablespoon red onion
- 4 slice sourdough bread
Preparation
Baking Directions:
Pat the steak dry with paper towels and place it in a nonreactive baking pan.
Peel and grate the ginger.
Juice the lime.
In a small bowl, mix the ginger with the lime juice and soy sauce.
Smash 2 of the garlic cloves and add them to the marinade.
Pour the mixture over the steak, cover, and marinate in the refrigerator for 2 hours.
Remove the steak from the marinade and place on a platter.
Discard the garlic and ginger and reserve the marinade.
Bring the red wine to a boil in a small saucepan over medium-high heat.
Chop the shallots and add them to the wine.
Boil to reduce the wine to 1/4 cup.
Stir in the butter and salt and pepper to taste.
Set aside.
Meanwhile, heat the broiler.
Slice the onion into 1/4-inch-thick rounds and place on a baking sheet.
Sprinkle with the reserved marinade and broil the onion until tender and dark brown, about 10 minutes; be careful not to burn it.
Transfer to a plate and set aside.
Leave the broiler on.
Place the steak on the broiler pan and broil, turning once, just until medium-rare, about 4 minutes per side.
Transfer to a cutting board and cover loosely to keep warm.
Toast the bread on both sides under the broiler.
Meanwhile, reheat the sauce over low heat.
Split the remaining garlic clove in half and rub the slices of toast with the garlic.
Place a slice of toast on each plate.
Divide the onion among the toasts.
Slice the steak and place on the plates.
Top the steak with the red wine sauce and serve.
