Ingredients
- 2 tbsp Manuka honey
- 3 tbsp extra-virgin olive oil
- 1 tsp smoked paprika
- ¾ tsp kosher salt
- 450-500g skirt steak, trimmed
- 2 medium red onions, sliced into 2 ½ cm-thick rings
Optional: fresh parsley (to garnish)
Method
- Preheat grill to medium-high. Microwave honey in a small bowl on High for 10 seconds.
- Stir in 1 tbsp oil, paprika, salt and ½ teaspoon pepper. Brush over both sides of steak.
- Thread onion slices onto skewers. Brush the onions with the remaining 2 tablespoons oil and season with pepper.
- Grill the steak and onions, turning once during cooking. 6 to 7 minutes total for medium-rare steak, 12 minutes total for lightly charred and tender onions.
- Transfer the steak to a clean cutting board to rest for 5 minutes, then thinly slice against the grain. Serve with the onions. Garnish with parsley, if desired.
Tips: The thin, flavourful cut of meat known as skirt steak comes from the diaphragm (plate) of the animal. For the most tender results, don't cook past medium-rare and be sure to cut against the grain.
