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INGREDIENTS
| 3 3/4 lb |
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1.7 kg |
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beef skirt steak |
| 6 oz |
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170 g |
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spanish onion, chopped |
| 2 tbsp |
|
30 mL |
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rosemary sprigs |
| 2 |
|
2 |
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cloves garlic, smashed |
| 1 tbsp |
|
15 mL |
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mustard seed |
| 1 tbsp |
|
15 mL |
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black pepper, cracked |
| 2 tbsp |
|
30 mL |
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olive oil, divided |
| 4 oz |
|
125 mL |
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red wine |
| 2 oz |
|
50 mL |
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teriyaki sauce |
| 2 lb |
|
900 g |
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red onion, sliced |
| 6 oz |
|
175 mL |
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red wine vinegar |
| 10 oz |
|
300 mL |
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honey |
| 2 |
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2 |
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beefsteak tomatoes, sliced, broiled |
| 10 |
|
10 |
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focaccia steak buns |
INSTRUCTIONS
1. Marinate the skirt steak in the refrigerator overnight or at least 4 hours with the spanish onion, rosemary, garlic, mustard seed, black pepper, half of the olive oil, red wine and teriyaki sauce.
2. In a saucepan, sauté the red onion in the remaining olive oil until softened. Add the red wine vinegar and reduce the liquid by half. Add the honey and cook until the honey coats the onion and remains glossy. Cool and reserve.
3. Remove the skirt steak from the marinade, dry well and grill to desired doneness.
4. To serve, slice thinly across the grain and serve on a focaccia steak bun
with broiled tomatoes and topped with the onion relish.
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SERVINGS: 10
SERVING SUGGESTIONS
· Add mustard seeds to the onion relish to add flavour.
· Trim all visible fat from the skirt steak, use a plain sourdough steak bun and consider it a “heart healthy” sandwich.
· Make the relish in advance and refrigerate for up to 3 days.
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