The Talk: Michael Lomonaco Skirt Steak Tacos Recipe with Pickle Slaw

The Talk: Michael Lomonaco

Porter House New York chef Michael Lomonaco was on The Talk for a tailgate menu of Chimichurri Skirt Steak Tacos with Potted Onions and Pickle Slaw. For dessert, he made Triple Chocolate Brownies with Peanut Butter Frosting.

The Talk: Michael Lomonaco Skirt Steak Tacos Recipe Ingredients

“Skirt steak is such a flavorful cut,” Michael Lomonaco said. Aisha Tyler noted that winter is a great time to make these indoors. The chef also called Chimichurri an “all-purpose condiment” that works with virtually any protein.

• 2 1/2 lb Skirt Steak
• Flour Tortillas (or use Corn)
• 2 tbsp Olive Oil
• Chimichurri Sauce Ingredients
• 1 cup Flat-Leaf Parsley leaves
• 2 cloves fine chopped Garlic
• 1 1/2 tsp dried Oregano
• 1/4 cup White Vinegar
• 1 diced White Onion
• 1/4 tsp Red Chili Flakes
• Potted Chili Onions (see below)
• Pickle Slaw (see below)
• 1 cup Olive Oil
• Salt & Pepper

Michael Lomonaco: The Talk Skirt Steak Tacos Recipe Directions

1. Combine chimichurri ingredients in a food processor or blender. Once mixed for about a minute, adjust seasoning to taste and reserve.
2. Preheat a grill pan on medium.
3. Brush steak with olive oil and season with coarse salt.
4. Sear on one side for three to four minutes. Flip and cook on the other side until it is cooked to your liking. Let the meat rest.
5. Slice steaks across the grain to serve.
6. Toast tortillas on the grill and drizzle with chimichurri sauce.
7. Garnish with pickle slaw and potted chili onions.

The Talk: Michael Lomonaco Potted Chili Onions Recipe

“This is inspired by the hot dog carts all over New York,” Lomonaco said of his Potted Chili Onions.

Ingredients

• 3 tbsp Butter
• 2 tbsp Ancho Chili Powder
• 1/4 cup Sugar
• 1 cup Beef Broth
• 2 lb thin sliced Vidalia Onions (or use Texas Sweet Onions)
• 3 tbsp Tomato Paste
• 1/4 cup White Vinegar
• Salt & Pepper

Directions

1. Melt butter on low in a casserole dish.
2. Add onions with salt and pepper, mixing well and cooking until onions become translucent.
3. Stir in chili powder. Once it’s mixed in, add tomato paste, vinegar, and sugar.
4. Pour in beef broth and cook on low heat. Cover and braise, but do not burn the tomato or sugar.
5. It’s done when the onions are almost dry.

The Talk: Michael Lomonaco Pickle Slaw Recipe

“This is a cheater’s delight,” Lomonaco said of the pickles and giardiniera you can buy at the store to save prep time when making this slaw.

Ingredients

• 1 head Savoy Cabbage
• 1 cup chopped Bread & Butter Pickle Chips
• 1/2 cup Sugar
• 1 cup chopped Pickled Giardiniera Vegetables
• 1/2 cup thin sliced Hot Red Cherry Peppers
• 1/2 cup White Vinegar
• 1/2 cup Olive Oil
• Salt & Pepper

Directions

• Quarter the cabbage head and julienne the leaves.
• Toss giardiniera with pickles and hot peppers.
• Whisk oil with sugar and vinegar.
• Combine cabbage with vegetables. Dress with oil and vinegar; salt and pepper.
• Let sit one to two hours before serving.