Grilled Skirt Steak with Seared Onion Ponzu
This dish is a great example of the Japanese less-is-more approach to cooking. The ponzu is all the steak needs. The flavors are perfectly balanced and they get love-stoned when combined. I make this dish for parties and serve it sliced, family-style, with the ponzu cascading off the sliced steak. People turn into loiterers and sort of poach from the platter. It's like watching a flock of seagulls hovering. Hilarious. You'll see.
- 2 Tbsp rice vinegar
- 2 Tbsp Roasted-Garlic Oil
- 2 Tbsp grated ginger
- 2 Tbsp chopped garlic
- 2 Tbsp finely chopped lemongrass
- 2 Tbsp agave nectar
- 2 Pound skirt steaks
To marinate the steak:
- In a large bowl, combine the vinegar, garlic oil, ginger, garlic, lemongrass, and agave nectar. Add the steak, turning to coat well in the marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
- 3 Tbsp rice vinegar
- juice of 1 orange
- juice of 1 lime
- 2 Tbsp agave nectar
- 1 Tbsp Roasted-Garlic Oil
- 6 scallions, thinly sliced
- 2 shallots, diced
- 3 Tbsp grated ginger
- 0.33 cup low-sodium soy sauce
- salt and freshly ground black pepper
- 1 large yellow onion, cut into 1/2-inch-thick rings
- 1 Tbsp olive oil
- 1 serrano chile, thinly sliced
To make the ponzu sauce:
- Drizzle the onion rings with the oil and sprinkle lightly with salt and black pepper. Heat a medium skillet over medium-high heat until it begins to smoke. Add the onion rings and sear, flipping once, until charred on both sides, 4 to 5 minutes. Let the onion cool in the pan. When cool enough to handle, finely chop and transfer to a small bowl.
- Add 1/3 cup cold water, the soy sauce, vinegar, orange juice, lime juice, pineapple juice, agave nectar, garlic oil, scallions, shallots, ginger, and chile. Set aside.
- Preheat an outdoor grill or a stovetop grill pan to medium-high heat. Grill the steak for 4 minutes, rotate 45 degrees, and cook for another 4 minutes. Then flip the steak and grill it for another 4 minutes for medium-rare. Transfer the steak to a cutting board and let rest for 3 to 4 minutes before slicing against the grain into 1/4-inch-thick strips.
- Transfer the sliced steak to a serving platter and serve topped with the ponzu sauce.