Add-On: Grill Onions

Add-On: Grill Onions, the way we make it

Make it at home

Ingredients

• 1 lb skirt steak (or sirloin), cut into 2 portions
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, thinly sliced
• 3 tbsp unsalted butter, divided
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 lime, cut into wedges
• Small handful of fresh cilantro leaves
• Optional: 1 tbsp Worcestershire sauce added to mushrooms

Instructions

1. 1

   Remove steak from the fridge 15 minutes before cooking. Pat dry and season all over with salt, pepper, and garlic powder.

2. 2

   Heat a cast-iron skillet or grill pan over high heat until very hot. Add 1 tbsp olive oil, then lay the steak in the pan. Sear 2–3 minutes per side for medium-rare. Remove and let rest on a cutting board for 5 minutes.

3. 3

   While the steak rests, lower heat to medium-high in the same pan. Add 1 tbsp butter and the sliced mushrooms in a single layer. Don't stir for the first 2–3 minutes — let them brown. Once golden, stir and cook 2 more minutes. Season with a pinch of salt. Remove mushrooms and set aside.

4. 4

   In the same pan, add 1 tbsp butter and the sliced onions. Cook over medium heat, stirring occasionally, for 8–10 minutes until softened and golden brown. Add minced garlic and cook 1 more minute.

5. 5

   Return mushrooms to the pan, stir to combine with onions and garlic. Add Worcestershire sauce if using. Keep warm on low heat.

6. 6

   Slice the steak thinly against the grain. Fan the slices on a plate and top with the mushroom-onion mixture.

7. 7

   Finish with a small pat of butter over the hot steak, scatter fresh cilantro leaves on top, and serve with lime wedges on the side.