![Grilled Steaks with Onion Sauce and Onion Relish. Photo © David Malosh](https://cdn.statically.io/img/www.foodandwine.com/thmb/sViHQQe5n0h995ocexQRIVZ65N4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201102-xl-grilled-steaks-with-onion-sauce-and-onion-relish-5ee1222382e94876807ea880c9cf4714.jpg)
Ingredients
-
2 tablespoons cracked black pepper
-
2 dry bay leaves, crumbled
-
1 tablespoon Asian fish sauce
-
1/4 cup extra-virgin olive oil
-
Six 12- to 14-ounce rib eye steaks, about 3/4 inch thick
-
4 tablespoons unsalted butter
-
1 pound red onions, thinly sliced
-
2 pickled jalapeños, seeded
-
1 tablespoon dry red wine
-
2 tablespoons red wine vinegar
-
Salt and freshly ground pepper
-
1/2 cup drained cocktail onions, coarsely chopped
-
1/4 cup oil-cured Moroccan olives, pitted and chopped
-
1/4 cup torn mint leaves
Directions
-
In 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.
-
Meanwhile, 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.
-
Uncover 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.
-
In a medium bowl, toss the cocktail onions, olives and mint leaves with the remaining 2 tablespoons of olive oil.
-
Preheat 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.
Serve With
French fries.
Suggested Pairing
Rich, blackberry-scented Cabernet Sauvignon.