Tangy onion jam flavored with red wine makes a terrific topping for decadently thick steaks!
Ingredients:
- 3-4 Tbs. chopped fresh herbs, such as rosemary, sage, thyme and marjoram
- 2 Tbs. extra-virgin olive oil
- 2 bone-in rib or boneless rib-eye steaks, each 10-12 oz, 1 1/2"-2" thick
- Coarse salt and cracked pepper
- Caramelized Onion Jam, optional
Directions:
Stir together herbs and oil. Trim excess fat from steaks: reserve 1" piece fat to grease grill grate. Generously season steaks with salt and pepper, gently pressing into meat. Place steaks in large baking dish; pour herbed oil over steaks and turn to coat. Let stand 10-15 minutes.
Prepare grill for direct grillling over high heat. Using long tongs, grease grill grate with reserved fat; it should smoke and sizzle immediately and begin to melt. Remove steaks from marinade, letting excess drip off.
Grill steaks over high heat. Cover; grill until well marked, 2-3 minutes. Turn steaks; cover and grill second sides until grill marks appear. Continue to turn and grill until cooked to your liking. Transfer steaks to craving board. Tent with foil; let rest 5 minutes. Cut away bones; thickly slice steaks. Season with salt and peper; serve with oinion jam, if desired.
Caramelized Onion Jam
In pot over medium-high heat, combine 1 medium red onion (thinkly sliced, about 2 cups), 1/2 cup of sugar, 1/4 cup red wine and 1 Tbs. fresh thyme; bring to boil. Reduce heat to medium-low; cook, stirring occasionally, until onions are very soft and translucent, 10 minutes. Stir in 1/4 cup light agave syrup. Cook without burning until onions begin to caramelize and mixture is thick and syrupy, 1-2 minutes. Jam will thicken as it cools. Serve at once or cover and refrigerate for up to 1 week. Makes 2 cups.
Servings: 4, Per Serving: Calories: 254, Protein: 29g., Sodium: 60 mg., Fat 14g.,
-
Valuable
-
Helpful
-
Taste
-
Preparation
