Skirt Steak with Onion Marmalade
Elevate your dinner table with this rich and flavorful Skirt Steak with Onion Marmalade recipe, a delightful combination of tender beef and sweet, tangy onions. Perfectly seasoned skirt steak is seared to juicy perfection in a scorching-hot skillet, creating a beautiful caramelized crust. The star of the dish, however, is the onion marmalade—a luscious blend of golden caramelized onions, balsamic vinegar, brown sugar, and fresh thyme, simmered to velvety perfection. With just 15 minutes of prep time and a short cook time, this elegant dish is surprisingly easy to master, making it ideal for busy weeknights or a special occasion meal. Serve it alongside creamy mashed potatoes or a crisp green salad for a complete, restaurant-quality experience at home. Whether you're searching for a simple steak dinner or a gourmet twist, this recipe delivers on flavor, texture, and presentation.
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Recipe Information
Ingredients
- 1 pound skirt steak
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large yellow onions
- 2 tablespoons unsalted butter
- 3 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 2 cloves garlic
- 1 teaspoon fresh thyme leaves
- 1 tablespoon vegetable oil
Instructions
Take the skirt steak out of the refrigerator and let it come to room temperature for about 20 minutes. This ensures even cooking.
Season the steak generously with salt and black pepper on both sides. Set aside.
Peel and thinly slice the yellow onions into uniform half-moons. Mince the garlic cloves finely.
In a medium skillet, melt the unsalted butter over medium heat. Once melted, add the sliced onions and a pinch of salt, stirring to coat them in the butter.
Reduce the heat to low and cook the onions, stirring occasionally, until they soften and caramelize deeply—this will take about 15–20 minutes.
Once the onions are caramelized, stir in the balsamic vinegar, brown sugar, minced garlic, and thyme leaves. Let the mixture simmer for 5 minutes, allowing the flavors to meld and the marmalade to thicken slightly. Remove from heat and set aside.
Heat a large cast-iron skillet or grill pan over high heat. Add the vegetable oil and swirl to coat the surface.
Once the skillet is very hot, add the skirt steak. Cook for 3–4 minutes on each side for medium-rare, or longer for your desired doneness.
Transfer the cooked steak to a cutting board and let it rest for 5 minutes to retain the juices.
Slice the steak against the grain into thin strips and serve with a generous scoop of onion marmalade on top. Pair with your favorite sides like mashed potatoes or a fresh green salad.
Nutrition Facts
Calories |
2667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.8 g | 275% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 2714 mg | 118% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 37.5 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2235 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
