Grilled Steak and Cipollini Onions with Meyer-Lemon Nori Butter — Photo:
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox

Active Time:

55 mins

Total Time:

1 day 6 hrs 1 mins

Yield:

4 servings

A tried-and-true way to cook skirt steak is to grill it — it’s a quick-cooking cut that reaches medium-rare in just 2-3 minutes per side. In this recipe, F&W recipe developer Liz Mervosh marinates skirt steak for 30 minutes in a Maggi seasoning and miso marinade to infuse the beef with deep umami flavor, then finishes the steak with a zesty, savory homemade compound butter. The cipollini onions sweeten as they cook and make a nice accompaniment for the skirt steak.

Frequently asked questions

How long should I cook skirt steak on the grill?

Skirt steak is a lean cut that doesn’t need much time on the grill to reach juicy perfection. It takes about 2-3 minutes per side for medium-rare and 4-5 minutes per side for medium. Use an instant-read thermometer to pinpoint when to pull your steak. For medium-rare steak, remove the steak from the grill when the thermometer reads 125°F. Cover it loosely with aluminum foil, and let it rest 10 minutes so the steak juices redistribute. Here's why we rest meat after cooking.

Where do I buy nori?

Nori, or dried seaweed, can be found at most grocery stores in the international aisle or at Asian markets.

What wine do I pair with this grilled steak and onions recipe?

Beverage director of Place des Fêtes in New York, Piper Kristensen suggests a glass of Silice Viticultores Tinto Ribeira Sacra, a medium-bodied red from northwestern Spain, which draws on layering the flavors of a savory sauce fortified with Maggi seasoning and nori. “It’s elegant, and the Mencía in it brings a flinty salinity that goes so well with the beef.”

Can I make this recipe ahead of time?

Nori butter can be rolled into a log using plastic wrap and refrigerated for up to 1 week or frozen for up to 1 month. Thaw frozen butter in a refrigerator. Let the butter come to room temperature before serving.

Notes from the Food & Wine Test Kitchen

If possible, when purchasing your steaks be specific with your butcher about the thickness of the skirt steak. You may have to pull your skirt steak earlier if your steak comes thinner than specified.

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Ingredients

2 tablespoons plus 1 teaspoon canola oil, divided, plus more for grill
1 tablespoon plus 1 1/2 teaspoons Maggi Liquid Seasoning, divided
2 teaspoons white miso, divided
1 (1 1/2-pound) skirt steak (1/2 inch thick), cut into 6-inch-long pieces
1 nori sheet
1 small chile de árbol, seeded
1/2 cup unsalted butter, softened
1 teaspoon grated peeled fresh ginger
1/2 teaspoon grated Meyer lemon zest plus 2 1/2 teaspoons fresh Meyer lemon juice (from 1 medium lemon), divided
8 ounces cipollini onions, halved lengthwise
1 teaspoon kosher salt, divided, plus more to taste

Directions

Whisk together 2 tablespoons oil, 1 tablespoon Maggi, and 1 teaspoon miso in a large bowl until combined. Add steak to marinade and turn to coat. Cover and let marinate at room temperature at least 30 minutes or up to 1 hour.
Meanwhile, cut nori sheet in half; discard 1 half or reserve for another use. Tear remaining half into 1-inch pieces. Grind nori pieces and chile in a spice grinder until small flecks of nori form, about 15 seconds. Place 1/4 teaspoon nori-chile mixture in a small bowl, and set aside. Using a rubber spatula, stir together butter, ginger, lemon zest, 2 teaspoons lemon juice, remaining 1 1/2 teaspoons Maggi, remaining 1 teaspoon miso, and remaining nori-chile mixture in a separate small bowl until thoroughly combined.
Preheat a gas grill to medium (350°F to 400°F). Toss together onions, 1/4 teaspoon salt, and remaining 1 teaspoon oil in a medium bowl. Place onions, cut side down, on oiled grates. Grill, covered, until charred in spots and tender, 8 to 10 minutes, flipping onions after 5 minutes. Transfer onions to a medium-size heatproof bowl; cover with aluminum foil to keep warm.
Increase grill heat to very high (500°F and up); let preheat 5 minutes. Remove steak from marinade; allow excess marinade to drip off steak. Discard marinade. Sprinkle steak evenly all over with remaining 3/4 teaspoon salt. Place steak on oiled grates; grill, uncovered, until a thermometer inserted in thickest portion of steak registers 125°F for medium-rare, 2 to 3 minutes per side (or to desired degree of doneness). Transfer steak to a cutting board, and cover loosely with aluminum foil. Let rest 10 minutes.
Add reserved 1/4 teaspoon nori-chile mixture, 1 1/2 teaspoons nori butter, and remaining 1/2 teaspoon lemon juice to onions in bowl; toss to combine, and season with salt to taste. Slice steak against the grain into about 1/4-inch-thick pieces. Arrange steak and onions on a platter. Top steak with dollops of nori butter. Serve immediately with remaining nori butter.