Skirt Steak With Cipollini Onions

Directions

1. Place the flour in a shallow bowl and coat the meat on all sides, knocking off any excess flour. Set aside.
2. Heat 3 Tbsp. of the oil in a large saute/fry pan set over high heat. Brown the meat a few pcs at a time. Be careful not to crowd the pan or possibly the meat will steam, not brown. Add in more oil to the pan as necessary.
3. Transfer the browned meat to the insert of the slow cooker. Add in the broth and red wine to the saute/fry pan and bring to a boil over high heat, using a wooden spoon to scrape any browned bits of meat clinging to the pan. Cook till the liquids have reduced by half. Pour the broth and wine mix over the meat into the insert, and then add in the vinegar, soy sauce, tomato paste, onions, and peppercorns.
4. Cover and cook on Low for 7 hrs or possibly on High for 3 1/2 hrs, till the meat is extremely tender when pierced with a fork. Add in the olives, and cook for another 20 min. Serve with fusilli tossed with butter and parsley and steamed broccoli.
5. This recipe yields 6 servings.
6. Cook's
7. Note: To peel small onions easily, plunge them into boiling water for 10 to 15 seconds. Transfer them with a slotted spoon to a bowl of cool water. The skins will slip right off when loosened with a small, sharp knife.