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

Michael Lomonaco was on The Talk in New York City with a temptingly layered recipe of Skirt Steak Tacos with Pickle Slaw and Potted Chili Onions. (tacar / Shutterstock.com)
“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
- Combine chimichurri ingredients in a food processor or blender. Once mixed for about a minute, adjust seasoning to taste and reserve.
- Preheat a grill pan on medium.
- Brush steak with olive oil and season with coarse salt.
- 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.
- Slice steaks across the grain to serve.
- Toast tortillas on the grill and drizzle with chimichurri sauce.
- 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
- Melt butter on low in a casserole dish.
- Add onions with salt and pepper, mixing well and cooking until onions become translucent.
- Stir in chili powder. Once it’s mixed in, add tomato paste, vinegar, and sugar.
- Pour in beef broth and cook on low heat. Cover and braise, but do not burn the tomato or sugar.
- 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.
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