Skirt steak flatbread with caramelized onion, mushroom, blue cheese and balsamic glaze
SAM THE COOKING GUY · ♥ 10.5K likes · 469.4K views · 22 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- skirt steak
- oil
- coarse salt, pepper, garlic powder
Rub the skirt steak with a little oil and season with coarse salt, pepper and garlic powder.
Seasoning the skirt steak
Grill hot and fast, presentation side down first, flipping once; eight to ten minutes total, probably less. It should sizzle, not steam.
- butter
- oil
- thinly sliced red onions
Rest the steak. Melt butter with oil, add thinly sliced red onions and soften about five minutes.
- balsamic vinegar
- brown sugar
For the glaze, simmer balsamic vinegar with a little brown sugar until it starts to thicken; it thickens more as it cools. Take off the heat.
- cremini mushrooms
Add sliced cremini mushrooms to the onions and cook until soft and the liquid has evaporated. Season with salt, pepper and garlic powder.
- salt, pepper and garlic powder
- mayo
- garlic
- lemon juice
- salt, pepper, garlic
- flat breads
For the aioli, mix mayo with garlic, lemon juice, salt and pepper.
Cut the skirt steak into shorter lengths, then slice thin against the grain.
- crumbled blue cheese
- shredded mozzarella
Spread garlic aioli on the flatbread, add the caramelized onions and mushrooms, then the steak, crumbled blue cheese and a little shredded mozzarella.
Drizzle with a little balsamic glaze and cut into pieces.
Balsamic drizzle and tasting the flatbread