Ingredients Jump to Instructions ↓

  1. 1 teaspoon paprika

  2. 1/2 teaspoon onion powder

  3. 1/2 teaspoon garlic powder Kosher salt and freshly ground black pepper

  4. 1 (1 pound) skirt steak , cut in half

  5. 2 tablespoons vegetable oil, divided

  6. 1/4 cup butter, divided

  7. 2 medium sweet onions, sliced

  8. 1/3 cup white wine

  9. 2 tablespoons red wine vinegar

  10. 1/3 cup beef stock or broth

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine spices and salt and pepper. Liberally season the steak with the rub and let rest 15 minutes on the counter. Meanwhile, in a saute pan, heat 1 tablespoon oil and 1 tablespoon butter over low heat. Add onions, season and cook until soft and caramelized, about 20 minutes. In a large saute pan, heat the remaining 1 tablespoon vegetable oil with 1 tablespoon butter over high heat. Place steaks in the pan and sear until nicely browned, about 3 minute per side for medium-rare. Remove pan to plate to rest 10 minutes. Place the saute pan over high heat and deglaze with wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. Slice steak and fan to serve. Top with sauce .


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