Chianti Basil Skirt Steak with Grilled Onions and Potatoes

Preheat grill.
Oil the skirt steak and season with salt and pepper.
Grill to medium-rare to medium temperature, brushing lightly with Chianti Basil dressing before turning on the grill.
While steak rests, grill onion slices until they begin to soften. Toss warm onions with Chianti Basil vinaigrette and keep at room temperature.
Slice skirt steak and place on top of warm onions, serve with au gratin potatoes topped with dressed parsley leaves.

8 fl oz Brilliance® 90/10 blended oil
8 lbs onion(s), Vidalia , peeled and thick sliced
for garnish parsley, fresh leaves, tossed in balsamic vinegar, ex virgin olive oil, salt and pepper
4 tbsp black pepper, freshly cracked
1 hotel pan West Creek® Au Gratin Potatoes, prepared
3 tbsp Kosher salt
14 1/2 lb Braveheart® Inside Skirt Steak
32 fl oz Piancone® Chianti Basil Vinaigrette

Chef Christine Allhoff - Executive Chef - Performance Foodservice Middendorf