Flavorful as it is, skirt steak can do with a bit of seasoning, and there's no better agent for the job than a marinade. This ...

Skirt or flank steak is eaten ... Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal ...

Add the steak, turning to coat well in the marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight. Drizzle the onion rings with the oil and sprinkle ...