I got this recipe from Jonathan Waxman’s modestly named book, A Great American Chef, where it appears under the title “Skirt or Hanger Steak Marinated in Soy, Ginger, and Lime with Red Onion Toasts”.
I always marinate overnight, even when the recipe says you can get away with just doing it for a couple of hours. Grating the ginger was a chore, and in addition to the lime juice and soy sauce, I crushed some garlic cloves for the marinade. The sauce for the steak was made with chopped shallots in a red wine reduction.
After removing the steak from the marinade the next day, I broiled everything. I started with the onion rings, which I first doused with the reserved marinade, sans the ginger and garlic. After 10 minutes, I removed them from the broiler and set them aside. Then came the steak, broiled for about five minutes on each side. The last step was toasting both sides of four slices of sourdough bread.
The onions went on the toast, the re-heated wine sauce went on the steak, and the meal was ready to serve.
It was brilliant.
★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.