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  Grilled Skirt Steak w Onion Cream


2.5 lbs skirt steak
2 minced garlic cloves
juice of 1 lime
1/2 tsp dry rubbed sage
2 tbs grapeseed oil
3 onions, quartered
1 cup heavy cream ****** susbstiture almond milk or other plant milk
1 cup petite diced tomatoes
2 garlic cloves
4 tbs extra virgin olive oil
salt and pepper to taste
Marinate the meat:
In a large zip bag add beef, juice of 1 lime, sage, 2 minced garlic cloves, grapeseed oil, mush around to even coat beef with marinade. Refrigerate for several hours minimum.
PREHEAT oven to 400 degrees
  1. Place skirt in zipbag, add minced garlic, lime juice, herbs, olive oil..rub well, let marinate for 2 hours.
  2. Toss tomatoes into bowl, add remaining garlic, salt, pepper, 2 tbs of olive oil, toss well, let flavors marry.
  3. While beef is marinating, add onions to a bowl, toss in remaining oil, salt and pepper, then place into the oven, roast until onions are golden brown with bits of char….15-25 min. remove from oven.
  4. Toss onions into blender or food processor…..add cream, puree. Strain mixture into a sauce pan, heat to medium high….reduce mixture until it thickens up, season w salt was pepper, set aside.
  5. Fire a grill or grill pan to high heat, remove meat from bag, grill meat until lit’s done to your liking but should have nice grill marks.
  6. Let rest, the slice ACROSS the grain. Serve family style with onion cream sauce, garnish with tomato fondue.