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Carne Asada with caramelized red onions

Ingredients

2 pounds flank or skirt steak
Olive
Kosher salt and freshly ground black pepper

Marinade:
4 garlic cloves, finely chopped
1 jalapeno chile, seeded and chopped
1 teaspoon freshly ground cumin (toast the seeds of something better, then crush)
1 large handful fresh coriander, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 lemons, juice
2 tablespoons white wine vinegar
Sugar 1 / 2 teaspoon
1 / olive oil 2 cup
Put the skirt steak in a large bowl or casserole dish reagents. Combine marinade ingredients and pour enter the marinade over the meat. Make sure each piece is well covered. Covered in PlaSTIC wrap and refrigerate for 1-4 hours.



2 Preheat grill to medium high (you also an iron frying pan over high heat oven to cook). Brush the grates with a little oil to prevent meat that bonding. Remove meat from marinade. If you cook at home, you can marinade, shake off the bits may burn and smoke in the pan. Season both sides of the meat with salt and pepper. Grill the pieces to be done for a few minutes on each side, depending on how you are thin, unique way to your wishes. You may need to work in the ranks. Remove the pieces of meat on a cutting board and rest for 5 minutes. Slice the meat across the grain on a diagonal.

Caramelized red onions
3 red onions
4T olive oil
2T butter

It is not used in the traditional manner, but the meat into slices 1 / 4 inch pieces in a dish with caramelized onions, then with the top fillet with a little lemon juice to cover