Ingredients
- 3 tablespoons vegetable oil
- 4 onions , halved and sliced thin
- salt
- pepper
- 2 skirt steaks (about 12 oz. each)
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 3 garlic cloves , minced
- 2 cups low sodium chicken broth
- 1 cup beer
Directions
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Heat 2 tablespoons oil in saucepan over medium heat until shimmering.
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Add in onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until deep brown and caramelized, about 15 minutes.
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Meanwhile, pat steaks dry with paper towels and season with salt and pepper.
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Heat remaining oil in large skillet over med-high heat until just smoking.
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Cook steaks until well browned, 3-5 minutes per side.
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Transfer to cutting board and tent with foil.
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Add flour, tomato paste, and garlic to empty skillet and cook until beginning to brown, 1-2 minutes.
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Slowly stir in broth and beer, scraping up any browned bits and cook until slightly thickened, about 15 minutes.
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Stir in caramelized onions.
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Slice steak thin against the grain, add to skillet, and cook until heated through, about 2 minutes.
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Season with salt and pepper; serve.