Skirt Steak with Basil Garlic Aioli and Caramelized Onions

Skirt steak is a cut of meat known mostly for it's flavor.  It is the boneless part of the flank, trimmed of fat. Because the skirt steak tends to be tough, it should not be cooked for a long time.  But it does not mean that you cannot use it for other dishes other than fajitas, stir fry or Bolognese.  It could also be braised and cooked for a long time for other types of dishes.

Today, we are grilling or pan searing it for a few minutes (because I had a long day at work and I do not really want to cook something that requires a long wait).

Another fast and simple dish.  That only thing that took long was the caramelized onions which I half cooked ahead of time (and stored in a jar and placed the fridge) and finished it alongside my steak.

Just a side story about onions.  I used to "hate" them.  I had a childhood phobia of onions.  My father used to force us to eat them raw and I would always throw it out (after he walks away).  From then on, I would always remove them from any dish before I eat. Even if they are minced, I would take them out. My husband knows not to offer me "anything" with onions.  It is also one reason why I do not eat McDonald's burgers or any burger that has onions.

Things changed when I first made this dish.  I had to make caramelized onions.  I used the most expensive onions I have purchased in my entire life.  They were organic sweet onions from one of the health stores near where I live.  I had a lot and didn't know what to do with them so I caramelized it. And that changed my feelings about the humble bulb.  After caramelizing, it was so sweet and just melts in your mouth!  Then the love for onions started.  Only cooked onions though, hahaha.

I found out that onions are anti-cancer, anti-bacteria, anti-oxidant, anti-fungal and anti-blood clotting properties. It protects our body against cardio vascular diseases. It is also said to provide relief in the treatment of coughs and colds, asthma and bronchitis. (http://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-onion.html)

I found this recipe from www.artofmanliness.com.

Ingredients 

1 lb skirt steak, trim any fat and membrane
Extra Virgin Olive Oil
Sea Salt
Black Pepper, freshly cracked

Rub the steak with olive oil.  Season it with sea salt and freshly cracked pepper.

Cook steak on a grill or fry pan.  Cook for 2-3 minutes per side for medium rare, depending on the thickness of the steak. Remove steak from the heat and let it rest for 5 minutes.

Cut against the grain and assemble your sandwich.

Garlic and Basil Aioli
1/4 c mayonnaise
1 garlic clove, minced
1 Sea Salt
1 tsp fresh Basil, minced
dash of Worcestershire

Combine all ingredients in a small bowl and set aside until ready to use.

I prepared the caramelized onions ahead of time (way ahead of time)

Caramelized Onions
2 tbsps Extra Virgin Olive Oil
2 large yellow sweet onions, sliced                                                                                                          pinch of sea salt

In a skillet over medium low heat, combine oil, onions, & salt and sauté for 30-45 minutes, stirring on occasion until onions are browned and tender.  Set aside.

Building your sandwich

Slice your bread in half ( I used Hawaiian Sweet Rolls- you can use French bread or a baguette too).

Slightly toast it to give it a little bit of crunch and color.

Spread your aioli on each side of the bread.  Slice your steak across the grain and layer it on your bread.

Top with caramelized onions.

"Kofta" Kebab - Grilled Ground Meat on Skewers

"Kofta" is the Middle Eastern version on a meatloaf.  It usually prepared in a "ball" form using ground meat - usually beef or lamb.

"Kebab" or Kabob on the other hand refers to meat in a skewer cooked over or next to flames. Nowadays, depending on preferences and diets, "kebabs" are fixed using other ingredients such as goat, chicken, turkey, pork, fish, seafood, falafel or even tofu.

We like to explore different tastes and flavors so we tried the Middle Eastern traditional Persian Kofta Kebab since all the ingredients that it needed were handy.

A simple healthy and quick dish, not to mention flavorful.

Ingredients

1 lb ground lamb (you can also use beef, chicken, pork or turkey)

1 large onion, minced

1 egg

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cinnamon

wooden skewers soaked in water

Directions

Pre-heat grill to around 350 degrees.

In a large bowl mix onion, egg, salt, pepper and cinnamon.

Add meat.  Mix until all ingredients are well incorporated.

Pour a little bit of oil in you palms and take a handful of the mixture and form it around the skewer.  Make a sausage like link wrapped around the skewer.

Grill kebabs until cooked through (about 6 minutes).

Serve with lemon wedges, hummus, rice or pita bread.

Greek Chicken (Turkey) Kabob

I always make sure that we always have chicken and turkey in the house.  Lately, when we are not too busy, we marinate our meats in advance so when we need it, we will just thaw it and toss it in the grill or oven.

Since it was Labor Day, we tried to keep the tradition of grilling on this holiday but opted for the healthier version.

Ingredients

2 lbs turkey or chicken (breast or thigh), sliced thinly into medallion sizes
1/2 cup olive oil
2 freshly squeezed lemon juice
3 large garlic cloves, minced
2 tbsps Dijon mustard
2 tbsps dried oregano
1 tsp dried thyme
2 tbsps chopped fresh parsley
1 tsp freshly ground black pepper
1 tsp dried rosemary

Directions

In a large bowl put all ingredients (except the turkey/chicken). Mix until well incorporated.

Add turkey/chicken slices and mix until slices are well coated.

Cover bowl with plastic wrap or transfer to a resealable bag.

Marinate for 4 hours to overnight.

When ready to cook, leave the marinated turkey on your counter until it reaches room temperature.

Meanwhile, soak skewers in water to avoid burning.

Preheat grill medium-high heat

Thread the meat in skewers.

Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, and baste with leftover marinade.

Cook until meat is cooked through.

Cucumber & Yoghurt sauce

1/2 cup sour cream
1 tbsp mayonnaise
1/2 tsp minced garlic or garlic powder
juice of half a lemon
1 medium cucumber peeled, seeded, peeled and finely chopped, or grated
1/2 tbsp salt (for cucumber)
salt and pepper to taste
Directions:

Put the cucumber in a bowl and sprinkle with a little salt.

Let rest for 10-15 minutes to allow extra juices to escape the cucumber.

With a paper towel, gently squeeze juices from the cucumber.

Put the rest of the ingredients in the bowl and mix well (I don't rinse the cucumber).

Add salt and pepper to taste.

Refrigerate for a couple of hours prior to using (if you can).

For a smoother sauce, put in blender and pulse for a few seconds.