Grilled Soy-Lime Skirt Steak with Roasted Red Onions

Sunday night dinner. After a day of activity, we all gathered around the dining room table for dinner to regroup before the week ahead and prior to softball practice for My Oldest, My Middle One and super coach - The Husband.

On the menu was Grilled Soy-Lime Skirt Steak with Rosted Red Onions. My adventure with skirt steak began from a recipe I picked out of the cookbook A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefsby Jonathon Waxman. As with many cooks, I rarely follow a recipe as exactly written. I changed up the recipe because you can always make a recipe better, can't you?

I picked up about 2 and 1/2 pounds of skirt steak - a new cut of meat for our family. I was a little turned off by the description on the packaging that stated I was buying diaphragm, but I still forged ahead. The cut is similar to flank steak (a family favorite) and is the key ingredient in many platters of fajitas. A super thin cut of meat - cook it on a hot grill very quickly or it will turn into shoe leather.

Grilled Soy-Lime Skirt Steak with Roasted Red Onions was a HIT with our 5 family members and No Thank You Boy's BFF who joined us for dinner. The well-flavored steak was very tender. I will be buying diaphragm again. The onions were sweet and salty with an occasional crispy bite. Also served was steamed cauliflower and broccoli - favorites of the BFF who tried cauliflower for the first time - jasmine rice, and toasted sourdough bread. Memories of dining al fresco on our deck filled my head as I enjoyed our grilled steak dinner. Summer is almost here, right?!

Grilled Soy-Lime Skirt Steak with Roasted Red Onions

adapted from A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs by Jonathon Waxman

2 and 1/2 pounds skirt steak, trim any visible fat
1 heaping tablespoon grated fresh ginger
juice of 2 limes
1/4 cup soy sauce
1 large garlic clove, chopped
1 large red onion, slice thin, about two cups
1 tablespoon soy sauce
2 tablespoons olive oil
1/2 teaspoon pepper

Combine ginger, lime juice, soy sauce, and garlic. Place marinade and steak in a large ziploc bag and marinate for about 4 hours in the refrigerator.

Preheat oven to 425 degrees. Place sliced onions in a 9 x 13 inch glass baking dish. Drizzle with 1 tablespoon soy sauce, olive oil, and pepper. Roast in oven for about 30 minutes. Stir occasionally. Remove from the oven and see if the onions would benefit from a sprinkle of salt. Cover with foil to keep warm while steak grills.

Grill steak for about 3 minutes per side on a hot grill. Let rest about 2 - 3 minutes and then slice thin. Drizzle with any accumulated steak juices from when the steak rested and the roasted onions.