Roll out your skirt steaks and slather with oil.
Season generously on both sides with salt, pepper and garlic powder.
Next, slice off the root and opposite side of the onion and peel off the first layer.
Add a couple toothpicks to the onion so you can secure the steaks to it.
Place the onion at the base of the steak and roll the steak around the onion until you have it fully rolled up. Secure any loose areas with toothpicks and then repeat for the second onion and steak.
Finally, skewer the two onion steaks on to a sword skewer and set to the side.
Next, add all the ingredients for the garlic rosemary aioli to a bowl and blend using an immersion blender. Add more oil if needed to make it thinner.
Once it has thickened, set in the fridge till ready to serve.
Preheat your Oklahoma Joe's Firecraft Charcoal Grill to medium high heat (about 350F).
Pull out the grill grate from one of the swivel grates. Set your swivel circle about 1-1.5ft from the coals and place the skewer over the top.
Cook the skewer over consistent heat for 20-25 minutes making sure to flip every 4-5 minutes.
Once the steaks are 120F at the deepest part, pull them off and let them rest for 10 minutes.
After resting, slice the steaks off the skewer and serve with the roasted potatoes and top with the Garlic Rosemary Aioli. Enjoy!