Ingredients

Here are the following ingredients:

• ⅓ cup (75 mL) chopped Spanish onion
• 1 tbsp (15 mL) fresh rosemary leaves, minced
• 2 cloves garlic, minced
• 1½ tsp (7 mL) EACH mustard seeds and cracked black pepper
• ¼ cup (60 mL) dry red wine
• 2 tbsp (30 mL) teriyaki sauce
• 1½ tsp (7 mL) olive oil
• 1 lb (500 g) Beef Outside Skirt Marinating Steak
• Salt and fresh ground pepper
• 1 large tomato
• 4 pieces focaccia
• Red Onion Relish
• 1½ tsp (7 mL) olive oil
• 2 red onions (about 1 lb/500 g), thinly sliced
• ⅓ cup (75 mL) red wine vinegar
• ⅓ cup (75 mL) liquid honey

Shopping List

Here are the following shopping items to buy:

• Spanish onion
• Fresh rosemary leaves
• 2 cloves garlic
• Mustard seeds
• Dry red wine
• Teriyaki sauce
• Olive oil
• 1 lb (500 g) Beef Outside Skirt Marinating Steak
• Salt and fresh ground pepper
• 1 large tomato
• 4 pieces focaccia
• 2 red onions (about 1 lb/500 g)
• Red wine vinegar
• Liquid honey
• Cracked black pepper

Method

Follow these cooking methods/directions:

1. Combine Spanish onion, rosemary, garlic, mustard seeds, pepper, red wine, teriyaki sauce and olive oil in a large sealable freezer bag or container. Pierce steak all over with a fork and add to bag, massaging with marinade; seal and refrigerate for 4 to 12 hours.

2. Red Onion Relish: Meanwhile, heat oil over medium heat in a large sauté pan or skillet; cook red onion, stirring, for about 5 minutes or until softened. Add the vinegar and boil, stirring often, until the liquid is reduced by half. Add the honey and boil gently, stirring often, for about 5 minutes or until thickened and the honey coats the onion. Remove from heat and set aside.

3. Remove the steak from the marinade; discard marinade. Pat steak dry with paper towel and season all over with salt and pepper to your taste.

4. Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ¾ inch (2 cm) thick steak, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare at the least. Transfer to a cutting board and let rest for 5 minutes.

5. Meanwhile, slice focaccia and warm in toaster or oven. Cut tomato in half crosswise and place on a rimmed baking sheet. Broil for 3 to 5 minutes or until lightly browned. Let cool slightly. Chop tomato into chunks.

6. Carve steak thinly across the grain into short thin strips; layer on warmed focaccia. Top with chunks of tomato and Red Onion Relish.