DAVE WALZOG, EAT LIKE A MAN
2 tablespoons balsamic vinegar
2 tablespoons corn oil
2 red peppers, diced
1/2 onion, diced
Charred onions and jalapeños
FOR SPICE RUB:
2 tablespoons chili powder
1 tablespoon onion powder
2 tablespoons light brown sugar
1 teaspoon dried oregano
2 teaspoons garlic powder
1 teaspoon Spanish smoked paprika
FOR CHARRED ONIONS AND JALAPEÑOS:
2 white onions, peeled and cut into 1-in. slices
Coarse salt and freshly ground black pepper
1 cup chicken stock
6 jalapeño chiles
1 1/2 tablespoon unsalted butter
2 sprigs fresh thyme
TO MAKE THE SPICE RUB: Combine all the ingredients in a small bowl.
TO MAKE STEAKS: Combine the balsamic vinegar, cider vinegar, corn oil, and ketchup in a bowl. Add the skirt steaks and marinate for two hours.
Meanwhile, preheat the oven to 375°F. Remove the steaks, blot the excess marinade with a paper towel, and rub both sides with the spice rub. Heat a 12-inch cast-iron skillet over medium-high heat until just smoking.
Generously film the bottom with corn oil to prevent the spices from burning. Cut the steaks in half so they fit in the pan.
Working with two pieces at a time, sear the steaks for three minutes on each side, transferring them to a baking sheet when each batch is done.
Place the pan in the oven and cook until the internal temperature is 115° to 125°F, about six minutes. Remove from the oven and let rest for three to four minutes before slicing.
Serve the steaks topped with the charred onions and jalapeños.
TO MAKE THE CHARRED ONIONS AND JALAPEÑOS: Lay the vegetables on a baking sheet, coat with corn oil, and season with salt and pepper.
Heat a 12-inch cast-iron skillet over medium-high heat until just smoking. Working in small batches, char the vegetables on all sides (alternatively, the vegetables can be charred on a grill).
Return all the vegetables to the pan, then add the butter, stock, and thyme and cook uncovered over medium heat until the vegetables are fork-tender and the stock is reduced to a thickened sauce, about 20 minutes.