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 jalapeos, seeded
1 tablespoon dry dark wine
two tablespoons dark 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
Steps to make this recipe
Inside a large, shallow dish, combine the cracked pepper using the bay leaves, fish sauce and a pair of tablespoons the essential olive oil. Add some steaks towards the dish and rub throughout using the mixture. Let stand at 70 degrees for just two hrs or refrigerate for 4 hrs.
Meanwhile, inside a saucepan, melt the butter. Add some onions and jalapeños and prepare over moderate heat before the onions are simply softened, a few minutes. Add some wine and 1 tablespoon from the vinegar and season with salt and ground pepper. Add 2 glasses of water and produce to some simmer. Cover and prepare over low heat before the onions are extremely tender, 40 minutes.
Identify the onions and prepare over moderate heat, stirring frequently, before the liquid is evaporated, about ten minutes. Transfer the onions to some blender. Add some remaining 1 tablespoon of vinegar and puree until very smooth. Season with salt and ground pepper.
Inside a medium bowl, chuck the ball cocktail onions, olives and mint leaves using the remaining two tablespoons of essential olive oil.
Preheat a grill pan or light a grill. Grill the steaks over moderate heat, turning a couple of times, until gently charred, about 7 minutes for medium-rare meat. Allow the steaks rest for five minutes, then serve using the onion sauce and pickled onion relish.
