Prep time: 10 mins
Cooking time: 30 mins
500-gram piece skirt steak
1 tablespoon olive oil
1 tablespoon butter
2 large brown onions, halved and thinly sliced
330ml bottle Moa Pilsner Methode
salt and pepper
1-2 cups of bread & butter pickles
American mustard for garnish
Selection of Huntley & Palmers Crackers to serve (we used Cream Crackers, Sesameal, and Caramelised Onion Flatbread crackers)
Heat the olive oil and butter in a sauté pan on a low-medium heat. Add the sliced onions and cook for 10-15 minutes, stirring frequently until softened and starting to go a dark golden colour. Add 1 cup of the Moa Pilsner (anything left in the bottle is the chef’s treat) and cook until all the liquid has been absorbed. Set aside to cool. The onions can be made ahead and stored in the refrigerator. Reheat just before serving.
Remove the steak from the fridge 30-60 minutes before cooking to allow it to come to room temperature. (This helps it to cook more evenly.)
Preheat a large griddle pan or cast iron skillet to a very high heat.
Drizzle the skirt steak all over with olive oil and season with salt and pepper. Cook for 2-3 minutes each side, depending on its thickness, to achieve medium-rare. Remove, drizzle again with olive oil, cover and allow it to rest for at least 10 minutes. Once rested, cut very thinly across the grain into bite-sized slices and place on a serving plate.
Present everything on a big tray so guests can make their own. Put the onions in a dish and pile the pickles into a bowl alongside the sliced steak, a stack of crackers and the American mustard. Build by placing some onions on each cracker, then pickles, a few slices of steak, top with a squiggle of mustard and wash it all down with a frosty Pilsner Methode from Moa.
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