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Meat
Easy
4 Servings
Allergens 
No Allergens specified
1 h
Diets
Here’s a quirky tidbit about me: I love teeny-tiny things. So it shouldn’t surprise you to learn that I love pearl onions. They may seem hard to peel, but it’s easier than you think. And the reward is huge! Not only do they look so cute on the skewers, but they give this amazing pop of flavor that you’ll love!
Yields 9-10 skewers
18–20 pearl onions
1 pound (450 grams) sandwich steak
1/4 cup Tuscanini Olive Oil
juice of 1 lemon or 3 tablespoons Tuscanini Lemon Juice
1 tablespoon Tuscanini Balsamic Vinegar
1 tablespoon Gefen Honey or maple syrup
1 teaspoon kosher salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon Gefen Garlic Powder
Combine all marinade ingredients in a medium bowl.
Prepare the pearl onions: Cut the root off of each onion and cook in boiling water for one minute. Drain and set aside to cool.
Once cooled, squeeze each onion by the end opposite the root. The onion will pop out of the skin. Place onions into marinade; discard skins.
Cut steak into long, thin strips. Add steak to marinade. Stir to coat steak and onions well. Set aside to marinate for 30–60 minutes.
Preheat oven to broil (or heat a grill pan). Line a baking sheet with foil, set aside.
Thread steak and onions onto skewers. Place on prepared baking sheet.
Broil on high for about four minutes per side, flipping halfway through, until meat is cooked through. If desired, you can use a grill pan instead.
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