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Skirt Steak Crackers with Beer Caramelized Onions

The perfect game day snack

27 Jun 2017 30 mins 8

This combines the meaty deliciousness of skirt steak with the convenience of crackers. Who wouldn’t want to dive in while watching the big game? Here, I’ve topped Huntley & Palmers Cream Crackers with Moa Beer caramelized onions, bread and butter pickles, medium rare skirt steak and a punchy squiggle of mustard. Now that’s a halftime snack if ever I saw one.

Ingredients

1 x 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
Huntley & Palmers Cream Crackers, to serve

Recipe

Onions: 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.

Skirt Steak: 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.

To serve: 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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