
Grilled Steaks with Onion Sauce and Onion Relish
Yields:
6
Cook Time:
40 mins
Total Time:
3 hrs
Jonathon Sawyer likes serving grilled meat, like these rib eye steaks, with a tangy sauce that he makes by simmering red onions and jalapeños with water and vinegar, then pureeing them until silky.
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Ingredients
- 2 Tbsp. cracked black pepper
- 2 dry bay leaves
- 1 Tbsp. Asian fish sauce
- 1/4 cup extra-virgin olive oil
- 6 rib eye steaks
- 4 Tbsp. unsalted butter
- 1 lb. red onions
- 2 pickled jalapeños
- 1 Tbsp. dry red wine
- 2 Tbsp. red wine vinegar
- salt
- Freshly ground pepper
- 1/2 cup drained cocktail onions
- 1/4 cup oil-cured Moroccan olives
- 1/4 cup torn mint leaves
Directions
- Step 1In a large, shallow dish, combine the cracked pepper with the bay leaves, fish sauce, and 2 tablespoons of the olive oil. Add the steaks to the dish and rub all over with the mixture. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
- Step 2Meanwhile, in a saucepan, melt the butter. Add the onions and jalapeños and cook over moderate heat until the onions are just softened, 5 minutes. Add the wine and 1 tablespoon of the vinegar, and season with salt and ground pepper. Add 2 cups of water and bring to a simmer. Cover and cook over low heat until the onions are very tender, 40 minutes.
- Step 3Uncover the onions and cook over moderate heat, stirring frequently, until the liquid is evaporated, about 10 minutes. Transfer the onions to a blender. Add the remaining 1 tablespoon of vinegar and puree until very smooth. Season with salt and ground pepper.
- Step 4In a medium bowl, toss the cocktail onions, olives, and mint leaves with the remaining 2 tablespoons of olive oil.
- Step 5Preheat a grill pan or light a grill. Grill the steaks over moderate heat, turning once or twice, until lightly charred, about 7 minutes for medium-rare meat. Let the steaks rest for 5 minutes, then serve with the onion sauce and pickled onion relish.
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