As you can tell, we love steak. On this night we had skirt steak with marinated onions

To start marinate some skirt steak in your favorite seasonings, here I had some frozen left over chimichurri sauce that I found in the back of the freezer, set that aside.

Cut about 3 onions into small strips put in a pan over medium low heat with 2 tbsp of butter and oil sprinkle with salt and pepper. Cook until soft about an hour until nice and caramelized.

Add 1 jalapeño that has been cut in half and the seeds taken out sliced thin and the juice of 2 limes to the onion mixture, check for salt and pepper, set aside.

Make however much yellow rice to go along with dinner. Remember its 2 cups of water to every cup of rice.  Add some butter, Adobo seasoning and pepper to the pot, bring to a boil then cover and reduce temperature to a simmer. Cook until the rice is done to your liking.

Fire up the grill to the hottest setting you have, take the meat out of your marinade, drop it on the hot grill and cook about 3-4 minutes a side. You’re looking for rare to medium rare on the steaks (125 F) at most. Take meat off the grill and let rest for about 15 minutes. While the meat is resting, reheat the spicy caramelized onions, sauté some vegetables, check the rice and plate it up!

Lastly make sure after the meat rests to cut it across the grain or perpendicular to the striations in the meat. Otherwise you will end up with very chewy steak.

Enjoy with fresh sauteed vegetables, and the onions on the steak!