Skirt Steak with Pickled Onion and Spaghetti Squash
With just 15 minutes of prep work and five ingredients, you can prepare this easy and delicious meal even on your busiest night of the week!
Everyday Food, November Winter 2007
- Prep Time 15 minutes
- Total Time 1 hour
- Yield Serves 4
- 1 large spaghetti squash (about 4 pounds). halved lengthwise, seeds scooped out
- 1 small red onion, halved and very thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon thinly sliced lime zest
- 1/4 cup lime juice (from 3 limes)
- 1 1/4 pounds skirt steak, cut into 4 equal pieces
- Preheat oven to 400 degrees. On a rimmed baking sheet, place squash cut side down; cover sheet tightly with aluminum foil. Bake until squash is easily pierced with the tip of a paring knife, 45 to 55 minutes.
- Meanwhile, in a medium bowl, combine onion, 1 tablespoon oil, lime zest and juice, 1/2 teaspoon coarse salt, and 1/8 teaspoon ground pepper. Let stand until onion is softened,
at least 15 minutes.
- When squash is about 10 minutes from being done, heat a large skillet over medium-high. Season steaks with salt and pepper. Place 2 steaks in skillet, and cook until medium-rare, 2 to 3 minutes per side. Transfer to a plate, and cover loosely with foil; repeat with remaining steaks. Let rest at least 5 minutes.
- Meanwhile, holding squash over a medium bowl, use a fork to scrape flesh into strands. Drizzle with remaining 2 tablespoons oil; season with salt and pepper, and stir to combine. Top steaks with pickled onion, and serve with squash.
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