Skirt Steak and Caramelized Onion Rice Bowls
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Skirt Steak and Caramelized Onion Rice Bowls

Source: Thefoodinmybeard.com
Ingredients
1.25 pounds Skirt Steak 2 tablespoons Sesame Oil 1/4 teaspoon powdered dashi 1 tablespoon Rice Vinegar 1 tablespoon Honey 1 clove Garlic grated 1 inch Ginger grated 2 Onions sliced thin 1 tablespoon Sesame Oil 1/4 teaspoon powdered dashi 1 Red Onion sliced 1 cup Red Vinegar 1 clove Garlic 1 inch Ginger 1 teaspoon Sugar 3 cups Cooked Rice 2 tablespoons Rice Vinegar 1 tablespoon Sugar 1 tablespoon Sesame Oil 1 pinch Salt 3 Eggs Pickled Jalapenos Chopped Cilantro Sesame Seeds
Directions
1
Mix the red onions with the vinegar and other pickleing ingredients. Allow to sit overnight.
2
Mix the marinade ingredients together and add the steak. Allow to marinade for a few hours.
3
Cook the onions slowly with the other caramelized onion ingredients until deep brown, about 30 minutes.
4
Mix the cooked rice with the sesame oil, rice vinegar, sugar, and salt and stir to combine. Split between the bowls.
5
Add the onions to the bowls.
6
Cook the meat to medium, about 5 minutes per side depending on the thickness. Allow to cool 5 minutes before slicing thin against the grain.
7
Fry the eggs over easy.
8
Build the bowls with the steak, then pickled onions, jalapenos, cilantro and the egg. Garnish with sesame seeds and serve.
9
Steak down first, then top with all that good stuff.
10
Everyone was able to add as much of each ingredient they wanted.
11
I love the bright flavors of the pickled onions and jalapenos to balance out the deep flavors of the steak and onions. All in all a great dish for a great afternoon.
Notes
I recently had an excellent lunch at the newly opened Pabu in Boston. One of the highlights for me was their take on gyudon, a classic Japanese dish of boiled steak and rice. Their version had perfectly cooked steak on top of the seasoned rice and caramelized onions, so I took that as an inspiration for making my own at home. I was craving it so bad that I cooked it for some friends only a few days later. It actually worked great as a backyard BBQ dish. I put the seasoned rice and caramelized onions into the bowls in the kitchen, and then we all went outside as I grilled off the steak. After slicing it everyone was able to build their own bowls with the cilantro, pickled onions, and jalapenos. Getting a good caramelization is key to this dish. Also the pinch of instant dashi broth in the onions. As I said, I put the base of the dish together early because it didn’t need to be served hot.