Punchy pickled onions and tangy vinaigrette are the perfect pile-on for succulent steak.
You may have leftover pickled shallots. They will keep, submerged in the vinegar in a refrigerated airtight container, for up to 3 weeks. The liquid is excellent incorporated into salad dressings or marinades, and the shallots, on everything: cooked rice, eggs, salads, and seared veggies.
For the pickled shallots:
3 to 5 shallots, sliced into very thin rings
3⁄4 cup white vinegar
1 bay leaf
pinch of black peppercorns
For the vinaigrette:
2 cups sungold tomatoes, about half the quantity cut into halves
olive oil, for searing
1 to 2 teaspoons white wine vinegar
kosher salt and freshly ground pepper, to taste
For the steak:
11⁄2 lbs grass-fed skirt steak
salt and freshly cracked black pepper, to taste
good olive oil, for grilling
- Arrange shallot slices in a small jar.
- Add a pinch of peppercorns and a bay leaf, and pour in enough white vinegar to submerge.
- Set aside to marinade for at least 30 minutes.
- Heat a sauté pan over medium heat and once hot, add a glug of olive oil.
- Add the tomatoes, cooking until some begin to release their juices. Add vinegar and let them bubble, stirring occasionally, for 5–8 minutes.
- Using the back of a wooden spoon, press on some of the tomatoes to collapse them, remove from heat, and allow to come to room temperature. (This step can be done 3 days in advance.)
- Pat skirt steak dry with absorbent paper and discard.
- Drizzle with olive oil and rub to coat, and season well with salt and pepper.
- Allow steak to sit at room temperature for at least 20 minutes before grilling.
- Heat a grill on high until it is screaming hot, at least 5 minutes.
- Grill steak 3 minutes on each side at the hottest point of the grill, so that it becomes charred in places.
- Remove from heat and rest for at least 5 minutes.
- Slice steak thinly, against the grain, and pile vinaigrette and pickled shallots on top. Eat at once.
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