Skirt Steak with Basil Garlic Mayo and Caramelized Onions

Skirt steak is a cut of meat known mostly for it’s flavor.  It is the boneless part of the flank, trimmed of fat. Because the skirt steak tends to be tough, it should not be cooked for a long time.  But it does not mean that you cannot use it for other dishes other than fajitas, stir fry or Bolognese.  It could also be braised and cooked for a long time for other types of dishes.

Today, we are grilling or pan searing it for a few minutes (because I had a long day at work and I do not really want to cook something that requires a long wait).

Another fast and simple dish.  That only thing that took long was the caramelized onions which I half cooked ahead of time (and stored in a jar and placed the fridge) and finished it alongside my steak.

Just a side story about onions.  I used to “hate” them.  I had a childhood phobia of onions.  My father used to force us to eat them raw and I would always throw it out (after he walks away).  From then on, I would always remove them from any dish before I eat. Even if they are minced, I would take them out. My husband knows not to offer me “anything” with onions.  It is also one reason why I do not eat McDonald’s burgers or any burger that has onions.

Things changed when I first made this dish.  I had to make caramelized onions.  I used the most expensive onions I have purchased in my entire life.  They were organic sweet onions from one of the health stores near where I live.  I had a lot and didn’t know what to do with them so I caramelized it. And that changed my feelings about the humble bulb.  After caramelizing, it was so sweet and just melts in your mouth!  Then the love for onions started.  Only cooked onions though, hahaha.

I found out that onions are anti-cancer, anti-bacteria, anti-oxidant, anti-fungal and anti-blood clotting properties. It protects our body against cardio vascular diseases. It is also said to provide relief in the treatment of coughs and colds, asthma and bronchitis. (

I found this recipe from


1 lb skirt steak, trim any fat and membrane
Extra Virgin Olive Oil
Sea Salt
Black Pepper, freshly cracked

Rub the steak with olive oil.  Season it with sea salt and freshly cracked pepper.

Cook steak on a grill or fry pan.  Cook for 2-3 minutes per side for medium rare, depending on the thickness of the steak. Remove steak from the heat and let it rest for 5 minutes.

Cut against the grain and assemble your sandwich.

Garlic and Basil Mayo
1/4 c mayonnaise
1 garlic clove, minced
1 Sea Salt
1 tsp fresh Basil, minced
dash of Worcestershire

Combine all ingredients in a small bowl and set aside until ready to use.

I prepared the caramelized onions ahead of time (way ahead of time)

Caramelized Onions
2 tbsps Extra Virgin Olive Oil
2 large yellow sweet onions, sliced                                                                                                            pinch of sea salt

In a skillet over medium low heat, combine oil, onions, & salt and sauté for 30-45 minutes, stirring on occasion until onions are browned and tender.  Set aside.

Building your sandwich

Slice your bread in half ( I used Hawaiian Sweet Rolls- you can use French bread or a baguette too).

Slightly toast it to give it a little bit of crunch and color.

Spread your basil garlic mayo on each side of the bread.  Slice your steak across the grain and layer it on your bread.

Top with caramelized onions.


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