Skirt Steak With Onions and Green Olives

Chef notes

This dish is a riff on classic Caribbean steak with onions. Here, instead of simply sautéing onions, we confit them with garlic and briny olives. The steak is cooked to a juicy medium-rare and served with the rich mixture of tender aromatics on top.

Technique tips: Use a thermometer to ensure your desired internal temperature. Use a nice piece of skirt steak bought from your local butcher, look for a well marbled piece. If needed, trim and clean the silver skin and sinew off the steak before preparation.

Swap option: Use any cut of steak you like.