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Bon Appétit

Sweet Onion–Marinated Skirt Steak

3.9

(13)

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Image may contain Food Pork Meal Dish and Steak
Ted Cavanaugh

The white vinegar’s acidity curbs the onion’s bite and highlights its sweetness, resulting in the perfect marinade.

Ingredients

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, cut into ½-inch pieces

Kosher salt, freshly ground pepper

2

tablespoons finely chopped chives

Flaky sea salt

Preparation

  1. Step 1

    Combine onion, brown sugar, vinegar, and oil 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.

    Step 2

    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. Thinly slice and top with chives and a sprinkle of sea salt.

Nutrition Per Serving

Calories (kcal) 320 Fat (g) 19 Saturated Fat (g) 6 Cholesterol (mg) 100 Carbohydrates (g) 6 Dietary Fiber (g) 0 Total Sugars (g) 5 Protein (g) 32 Sodium (mg) 70
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Reviews (13)

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  • For those who are confused about “1/2 pieces”—you cut it to that AFTER you cook the steak. If you read the full recipe, you’ll see that. Certainly no reason to give this a 1 star. Yikes.

    • Indiana

    • 9/5/2020

  • Hmm-huh, Mr. Editor-in-chief... going to grill this using our local Kansas City beef this weekend! The ingredients are a spot happy mix for me... and with grilled veggies... Ooo mama! I loved your story around the meal too. I could picture it easily! So sad that you lost your dad though. It was much too soon for that loss. I'm sure his soul smiles broadly as he watches you keep the grilling tradition. Also, people, grill first... slice later! Don't forget to let grilled meat "rest" a few minutes before slicing. Maybe a ";" would have made it more clear. =)

    • catnipcreek

    • Kansas City

    • 5/15/2018

  • hello, to the people below... you cut your steak after... not before you cook it... thats why there is a ","....

    • Kaitlin Lee

    • Honolulu

    • 5/10/2018

  • Great dish. Wonderful flavor. I added sliced red chilies to the marinade, added a touch of heat. Put on a fresh hoagie roll with homemade slaw..... Damn good... Thanks

    • stratcat1967

    • Tennessee

    • 4/17/2018

  • 1/2 inch pieces? Looks good but 1/2 inch pieces doesn't and I'm afraid to make it. I might end up with mush!

    • Anonymous

    • Turlock ca

    • 1/17/2018

  • I'm supposed to cut the skirt steak into half inch pieces? That doesn't make sense to me. It doesn't match the photo, or the instructions. I admit, I haven't tried this recipe yet, because I'm not chef enough to grill 2 dozen half inch strips of steak, and then thinly slice each of them.

    • Anonymous

    • Indiana

    • 1/17/2018

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