Grilled Skirt Steak With Charred Onions by Fitz Tallon, Chef, Manzo Restaurant at Eataly, New York, New York
- Braised & Charred Onions
- 2 medium red onions
- Chicken stock
- Salt and pepper
- Drizzle of extra-virgin olive oil
- Parchment paper
- 6 chopped anchovy filets
- 1 lemon, halved
- Chile Vinaigrette
- 9 ounces jarred chiles, such as Calabrian chiles
- 1 cup roasted red peppers, pureed
- ? cup red wine vinegar
- ½ cup good-quality olive oil
- Skirt Steaks
- 6 (8-ounce) Certified Piedmontese skirt steaks
- Salt and pepper
- 3 hard-boiled eggs
- Grilling skirt steak over very high heat for a short period of time will achieve a nice sear without overcooking. Be sure to let the steak rest before serving for best results.
- Preheat oven to 400°F.
- Cut the onion into 1-inch slices. There should be approximately three slices per onion. Keeping the layers of the onion intact, liberally season the sections with olive oil, salt, and pepper, and lay the sections (cut-side down) in a shallow baking dish. Cover the onions a little more than halfway with chicken stock. Cover the onions with parchment paper and bake for 18 minutes. Remove the onions from the oven and pinch them to check for doneness; they should be tender but not overcooked. If they are still tough and undercooked, keep them covered with the parchment paper and allow them to rest outside of the oven until tender. Right before serving, place the onions cut side down in a cast iron pan or on the grill, and cook until charred. Once charred, place the onions in a large mixing bowl and add the chopped anchovies and salt if necessary. Squeeze half a lemon over the onions and drizzle some extra virgin olive oil and toss to coat.
- In a blender or food processor, puree peppers and chiles until smooth. Add red wine vinegar and olive oil and whisk until combined. Add salt to taste.
- Preheat grill to very high heat.
- Before putting the steak on the grill, make sure the steak is not ice cold. Itâs best to cook meat when it has been adjusted to room temperature. Season the steak liberally with salt and pepper. Depending on the thickness of the skirt steak, it needs to be grilled for one to one and a half minutes per side over very high heat. The thicker the steak, the more time it will need to cook. Next, place the steak into a pouch made of aluminum foil and seal it, allowing the steak to continue cooking in its own juices. Allow it to rest in the foil for one and a half to two minutes.
- To assemble the dish, cut the eggs into quarters, top to bottom. Drizzle good extra-virgin olive oil over them and season with sea salt and pepper. Divide the eggs evenly between the plates. Place the onions on the plate. Dress the onions and eggs with the Chile Vinaigrette. Thinly slice the steak against the grain, and divide between the plates evenly. Finish the plate with a garnish of parsley leaves.
- Pairing: Wine pairing: Montevetrano 2007: a blend of Cabernet, Merlot, and Aglianico. Big fruit balanced by big structure is the key here.