Garlic Rubbed Skirt Steak And Vidalia Onions With Peanut Romesco Food

GRILLED SIRLOIN STEAK AND VIDALIA ONIONS

Grilled Sirloin Steak and Vidalia Onions image

Provided by Robert Irvine : Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 6

Ingredients

4 Vidalia onions
1/2 cup olive oil, approximately
8 (8 to 10-ounce) New York strip steaks
4 tablespoons Irvine Spices Smokey Rotisserie Blend Seasoning
Salt
Pepper

Steps:

Heat your grill. Peel and slice onions about 3/4-inch thick. Brush oil on onions, place on hot grill and cook until they are translucent. Season steaks with rotisserie blend seasoning, salt and pepper and cook on grill to desired doneness. Arrange on serving plate with onion disks in middle of plate, and serve.

GRILLED SPICE-RUBBED SKIRT STEAK

Grilled Spice-Rubbed Skirt Steak image

Categories Beef Garlic Fourth of July Backyard BBQ Steak Spice Summer Grill Grill/Barbecue Gourmet

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

3 garlic cloves
1 1/2 teaspoons kosher salt
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon black pepper
1/2 teaspoon ground cinnamon
Pinch of ground cloves
1 tablespoon olive oil
2 1/4 pounds skirt steak (2 steaks), each halved crosswise
Accompaniments: sweet-potato salad with mustard vinaigrette arugula with lemon and olive oil
Special Equipment
a charcoal grill and a bag of hardwood charcoal, or a gas grill

Steps:

Mince garlic and mash to a paste with kosher salt. Stir together spices in a bowl, then stir in garlic and oil until a paste forms. Pat steak dry, then rub all over with paste. Marinate steak in a sealed large plastic bag, chilled, at least 6 hours.
Bring steak to room temperature, about 30 minutes.
While steak comes to room temperature, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Grill steak on lightly oiled grill rack, uncovered, turning over once, 4 to 6 minutes total for medium-rare.
Cut steak diagonally across grain into 1/4-inch-thick slices. Divide sweet-potato salad among 6 plates, then top with steak and arugula.

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