Recipe by Executive Chef John McConnell
1.5 lbs. skirt steak
Salt and pepper
1 yellow onion, thinly sliced
2 Tbsp. olive oil
1-1/2 tsp. salt
2 tsp. sherry vinegar
¼ c. Clif Family Red Wine & Cracked Pepper Jam
1/3 bunch Italian flat leaf parsley, coarsely chopped (about ½ cup)
6 oz. blue cheese, crumbled
Season skirt steak liberally with salt and fresh cracked black pepper. Bring to room temperature about 30 minutes prior to cooking.
Add olive oil to a medium sized skillet and preheat on low heat. Add the thinly sliced onions and cook for 20-25 minutes or until onions are nicely caramelized. Remove from heat and stir in 1 teaspoon salt, the sherry vinegar and the Clif Family Red Wine & Cracked Pepper Jam. Allow mixture to cool. Fold in chopped parsley and adjust seasoning to taste.
Preheat a separate cast-iron skillet with olive oil on high heat and sear skirt steak for about 4 minutes on each side for medium rare. Remove from heat and rest for 8-10 minutes.
On a clean cutting board, spread the caramelized onion mixture over the steak. Sprinkle with crumbled blue cheese and roll the steak into a tube shape. Slice the steak against the grain in about ¼” thick slices to create individual pinwheels, and lay slices flat on a sheet tray or cutting board. Pierce each pinwheel with a toothpick to hold end pieces in place.
Prior to serving, warm in a 300° F oven for 5 minutes. Serve immediately.