Prep Time: 45 Minutes
Yields: 6 Servings
In the month of July, every Thursday Chef John Folse and Paul Gates will be "Stirring It Up" with kids from all around the Baton Rouge area. Selena LaMaire of Gonzales loves to cook and act like Rachel Ray in the kitchen. This is one of her family's favorite recipes.
1 (2 and 1/2–3) pound skirt or flank steak
¼ cup butter
1 large sweet onion, thinly sliced
1/4 cup Worcestershire sauce
1 tbsp tomato paste
2 tbsps roasted poblanos in adobo sauce
1/2 cup beef stock
salt and black pepper to taste
granulated garlic to taste
extra-virgin olive oil
In a 12-inch skillet, melt butter over medium-high heat. Add onions and saute 15–20 minutes stirring occasionally until caramelized. Add Worcestershire sauce, tomato paste, adobo sauce and beef stock then blend well. Bring to a low boil, reduce heat to simmer and cook for 5 minutes, stirring often. Season to taste with salt, black pepper and granulated garlic. In a food processor, combine all ingredients and pulse 2–3 minutes. Season steak with salt, pepper and granulated garlic to taste and drizzle with olive oil. Grill over high heat 5–6 minutes, turning once. Remove steak and place on cutting board. Allow to rest 5 minutes. Thinly slice steak and arrange on platter. To serve, pour sauce over thinly sliced steak.