
Grilled T-Bone Steaks with Balsamic Onion Confit
A delicious international dish. Completely plant-based. Gluten-free friendly.
Total Time
67 min
Serves
6
Rating
0.0 (0)
Ingredients
- 1 tablespoon unsalted butter
- 3 large onions
- peeled and sliced about 1/2 inch thick
- Pinch of salt
- 3 tablespoons balsamic vinegar
- 3 tablespoons honey
- preferably acacia honey
- 4 14-ounce T-bone steaks
- 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- 1
To make the onions, melt the butter in a nonstick large skillet over medium heat.
- 2
Add the onions and salt and stir well.
- 3
Add 1 cup water.
- 4
Cook, stirring often, until the water evaporates and the onions are softened, about 20 minutes.
- 5
Stir another cup of water into the onions.
- 6
Cook, stirring often, until the water evaporates and the onions are tender and beginning to brown, about 20 minutes more. 2 Stir in the vinegar and honey.
- 7
Cook, stirring often to avoid scorching, until the onions are caramelized and the liquids are syrupy, about 10 minutes.
- 8
Remove from the heat and cover the skillet to keep the onions warm. 3 Meanwhile, prepare a hot fire in an outdoor grill.
- 9
Season the steaks with the salt and pepper and let stand at room temperature while the grill heats. 4 Lightly oil the grill grate.
- 10
Place the steaks on the grill and cover.
- 11
Grill, turning after 3 1/2 minutes, until the tops of the steaks feel somewhat firmer than raw when pressed with a finger, about 7 minutes for medium-rare steak. 5 Transfer each steak to a dinner plate.
- 12
Top with a heap of onions and serve at once.