Memorial Day Weekend is the perfect time to fire up your grill after a long Winter and cold Spring. This simple grilled skirt steak recipe comes from Bon Appetit (from a couple years ago). You’ll note the addition of white vinegar in the recipe. The acidity curbs the onion’s bite and highlights its sweetness, resulting in the perfect marinade. In addition to the chives garnish, you can also opt to add some fresh herbs (like fresh thyme or rosemary) to the marinade to suit your taste.
Dare I say…BON APPETIT? 🙂
(this recipe makes 4 servings)
- 1 small sweet onion, coarsely grated
- 2 tablespoons light brown sugar
- 1 tablespoon distilled white vinegar
- 1 tablespoon olive oil, plus more for grill
- 1¼ pounds skirt steak
- Kosher salt, freshly ground pepper
- 2 tablespoons finely chopped chives
- Fresh chopped thyme, rosemary or tarragon (optional)
- Flaky sea salt
Combine onion, brown sugar, vinegar, and oil (and chopped herbs if using) in a large resealable plastic bag. Season steak generously with kosher salt and pepper and add to bag. Seal bag and turn steak to coat. Let marinate at least 20 minutes, or chill up to 2 hours.
Prepare a grill for medium-high heat; oil grate. Remove steak from marinade, pat dry, and grill, turning once, until browned and medium-rare, about 5 minutes. Transfer to a cutting board and let rest 10 minutes. Cut half-inch slices and top with chives and a sprinkle of sea salt.