Rib-eye with caramelized onion marmalade
You can use onions as a sauce for meat, as in this rib-eye with carmelized onion marmalade. (Ricardo DeAratanha / Los Angeles Times)
Total time: 35 minutes, plus marinating time for the steaks
Servings: 6 to 8
2 (1-pound) rib-eye steaks, about 1 inch thick
1/4 cup balsamic vinegar
1 minced clove garlic
1/2 cup caramelized onions
1 1/2 teaspoons minced fresh rosemary
2 tablespoons sherry vinegar
1. Heat the oven to 400 degrees. In a small bowl, stir together the balsamic vinegar and the garlic. Salt the steaks with one-half teaspoon salt on each side and then brush lightly with the balsamic vinegar mixture. Set aside for at least 30 minutes.
2. In a small saucepan over medium-low heat, heat the caramelized onions with the rosemary, stirring occasionally until warmed.
3. Heat a cast-iron skillet or griddle pan over medium-high heat until it is very hot (a drop of water should skitter across the surface). Brush both sides of the steak once more with the vinegar mixture and then sear in the cast-iron pan until well-browned on both sides (about 3 minutes each). Sear the sides as well. Once the steaks are browned, put the pan in the oven and cook, turning once, until the steaks are medium-rare (about 125 degrees), 10 to 12 minutes total cooking time.
4. Remove the steaks from the oven and transfer them to a carving board. Rest them for 5 minutes to let the juices re-distribute through the meat. While the steaks are resting, add the sherry vinegar to the onions and season to taste with more salt or vinegar if necessary.
5. When the steaks are ready, spread a very thin layer of the caramelized onion marmalade over top, and then carve the steaks and serve them with the remaining marmalade on the side.
Each of 8 servings: 320 calories; 22 grams protein; 6 grams carbohydrates; 1 gram fiber; 23 grams fat; 8 grams saturated fat; 72 mg. cholesterol; 814 mg. sodium.