Ted Cavanaugh
The white vinegar’s acidity curbs the onion’s bite and highlights its sweetness, resulting in the perfect marinade.
Recipe information
Yield
4 Servings
Ingredients
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
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
