Grilled Steaks with Onion Sauce and Onion Relish
This recipe makes 40 servings with 30 calories, 0g of protein, and 3g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and primal diet. It will be a hit at your The Fourth Of July event. Head to the store and pick up asian fish sauce, oil-cured moroccan olives, cocktail onions, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours.
Instructions
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 jalapeos 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.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Beringer Howell Mountain Bancroft Ranch Merlot. It has 4.2 out of 5 stars and a bottle costs about 35 dollars.
Beringer Howell Mountain Bancroft Ranch Merlot
The 2006 Bancroft Ranch Merlot is a rich garnet color, and brims with flavors of ripe black fruits, brown spices and a hint of orange zest. Its refined tannins and depth of flavor make it one of Beringer's most memorable wines from Howell Mountain.Blend: 93% Merlot, 4% Cabernet Sauvignon, and 3% Cabernet Franc