Bistecca with Balsamic Roasted Onions
NapaStyle : Episode FLNST-103
Ingredients:
Serves 3 to 4
3 large red onions or 15 cipolline or boiling onions
1/4-cup plus 1 Tbs. extra-virgin olive oil
Gray salt and freshly ground pepper
1 Tbs. minced garlic
1 Tbs. finely chopped fresh thyme
1/4-cup balsamic vinegar
1 large porterhouse steak, about 1-1/2 lbs. and 2 inches thick
1 Tbs. unsalted butter, cut into bits
Directions:
- Preheat oven to 450 degrees F.
- For large onions, peel and cut into wedges, leaving as much root on as possible.
- If using boiling onions, peel and leave whole.
- Heat olive oil in a large ovenproof sautè pan until hot.
- Add onions, and reduce heat to medium.
- Cook until brown on all sides, about 5 minutes. Season with salt and pepper.
- Add garlic and cook briefly until light brown.
- Add thyme and stir.
- Regulate heat by moving pan around.
- Add 2 Tbs. of the vinegar and toss well with onions.
- Place onions in oven and roast until tender and very browned, about 30 minutes. Stir gently at least once during roasting.
- Remove to a plate.
- Add remaining 2 Tbs. balsamic vinegar to pan and stir and scrape up bits. Pour over onions.
- Heat the remaining 1 Tbs. of olive oil in a heavy sautè pan over medium-high heat until very hot.
- Season the steak with salt and pepper.
- Turn on the exhaust fan and place steak in pan.
- Cook until brown on first side, about 2 minutes.
- Turn and place in oven to roast until done, about 4 minutes for rare meat.
- Just before removing, dot the top with butter.
- Remove steak to a carving board and let rest for 5 minutes.
- Return onions to the sauté pan and reheat by tossing over medium heat.
- To serve, cut the meat off the bone, then carve into thin slices.
- Arrange the meat on plates and top with onions.
- Pour any juices from the carving board over the meat.
Copyright NapaStyle, Inc. 2001 by M. Chiarello, D. Shalleck
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