I am an avid watcher of The Food Network and the show "The Next Food Network Star". Last year’s winner, Melissa D’Arabian, is a home cook who specializes in economical dinners – but that is not why I watch her show. She just plain has good recipes. Tonight I made one of her best. I only tinkered with it a bit and I know you will love it. I will go through it step-by-step so you can prepare it for guests without making you or them crazy.
Skirt Steak with Carmelized Onions and Ginger Honey Carrots
The carrots are not her recipe but I thought they were a good changeup from potatoes or another starch.
Here is the plan:
To carmelize the onions, you need one large red onion (I like them better than white onions) cut in very skinny slices. In a medium skillet, melt 2 tsb. butter and 1 tsb. olive oil. Add onions and put on very low heat until they brown and carmelized. This will take a long time, like 15-20 minutes. When they are nice and brown, set aside.
Meanwhile, peel and cut into small sticks about 3 or 4 large carrots. Put in a pan and bring to a boil. Boil carrots for 8 minutes. In another medium fry pan place 2 tsb. butter, 3 tsb. honey and ½ tsp. ginger. As the carrots boil, toward the end of the 8 minutes slowly melt the butter and honey in the pan along with the ginger.
In another, large frying pan, melt 2 tsb. butter and 1 tsb. olive oil. When really smoking hot, add the skirt steaks. (By now the onions are carmelized and the carrots are almost finished cooking the 8 minutes). Add the skirt steaks – you have already trimmed the visible fat. These cook really quickly, about 2 ½ minutes each side. When you put the steaks on, drain the carrots and add them to the honey ginger mixture and toss to coat. They need about 5 minutes for all the delicious flavors to meld together.
Now, take the skirt steaks of the flame to rest and let’s deglaze the onions. I know it is a lot to juggle – skirt steaks on the cutting board, carrots in the glaze and NOW I need you to deglaze the onions. To the onions add 3 tsb. white wine and 3 tsb. sherry. Just use a rubber scraper and get up all the nice bits.
NOW we are ready! Steaks are rested and ready to be sliced, the carrots are glazed and the onions are super pretty and carmelized. We have a winner of a dinner!! Try this tonight. I think you will love it!
Skirt Steak with Carmelized Onions and Ginger Honey Carrots
The carrots are not her recipe but I thought they were a good changeup from potatoes or another starch.
Here is the plan:
To carmelize the onions, you need one large red onion (I like them better than white onions) cut in very skinny slices. In a medium skillet, melt 2 tsb. butter and 1 tsb. olive oil. Add onions and put on very low heat until they brown and carmelized. This will take a long time, like 15-20 minutes. When they are nice and brown, set aside.
Meanwhile, peel and cut into small sticks about 3 or 4 large carrots. Put in a pan and bring to a boil. Boil carrots for 8 minutes. In another medium fry pan place 2 tsb. butter, 3 tsb. honey and ½ tsp. ginger. As the carrots boil, toward the end of the 8 minutes slowly melt the butter and honey in the pan along with the ginger.
In another, large frying pan, melt 2 tsb. butter and 1 tsb. olive oil. When really smoking hot, add the skirt steaks. (By now the onions are carmelized and the carrots are almost finished cooking the 8 minutes). Add the skirt steaks – you have already trimmed the visible fat. These cook really quickly, about 2 ½ minutes each side. When you put the steaks on, drain the carrots and add them to the honey ginger mixture and toss to coat. They need about 5 minutes for all the delicious flavors to meld together.
Now, take the skirt steaks of the flame to rest and let’s deglaze the onions. I know it is a lot to juggle – skirt steaks on the cutting board, carrots in the glaze and NOW I need you to deglaze the onions. To the onions add 3 tsb. white wine and 3 tsb. sherry. Just use a rubber scraper and get up all the nice bits.
NOW we are ready! Steaks are rested and ready to be sliced, the carrots are glazed and the onions are super pretty and carmelized. We have a winner of a dinner!! Try this tonight. I think you will love it!
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