Rosemary Grilled Steak With Sweet Onions Recipes

ROSEMARY GRILLED STEAK WITH SWEET ONIONS

Steps:

• Sprinkle steaks with rosemary and 1 teaspoon salt; season with pepper. Let stand 1 hour.
• Heat grill to medium-high; brush grates with oil. Pat steaks dry, then grill until just charred in spots and a thermometer inserted into thickest parts (avoiding bone) registers 125 degrees for medium-rare, 7 to 8 minutes a side. With tongs, sear steaks on edges until lightly charred, about 1 minute each. Transfer to a cutting board; let stand 10 minutes.
• Meanwhile, brush both sides of onion rounds with oil. Season with salt and pepper. Grill, turning occasionally, until tender and lightly charred, about 8 minutes. Transfer to a bowl and toss with Worcestershire and vinegar. Season with salt and pepper.
• Grill rosemary sprigs until aromatic and just beginning to char, about 10 seconds. Top steaks with sprigs. Slice and serve, with onions.

GRILLED ROSEMARY STEAKS

Steps:

• For the steaks: In a baking dish, sprinkle the steaks on both sides with the salt and pepper and drizzle with the oil. Place the rosemary in the dish and allow to marinate on the counter at room temperature for 1 hour, turning the steaks halfway through to infuse all over with rosemary.
• For the rosemary butter: In a saucepan over medium-low heat, add the butter and salt. Stir to melt the butter and dissolve the salt, then add the rosemary. Continue cooking on low until the butter is fragrant from the rosemary, 10 to 12 minutes. Remove the rosemary and discard.
• Preheat a grill or grill pan to high heat. Remove the steaks from the baking dish, discard the rosemary and place the steaks directly on the grill. Cook for about 5 minutes on both sides for medium-rare. Remove from the grill and allow to rest under loosely fitted aluminum foil for 10 minutes.
• Using the direction of the muscles as a guide, thinly slice the meat against the grain into strips and place on a serving dish. Pour the infused butter over the meat and serve.

GRILLED STEAK AND ONIONS WITH ROSEMARY-BALSAMIC BUTTER SAUCE

Steps:

• Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands).
• Prepare barbecue (medium-high heat). Peel sweet onions, then cut into 1/2-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks, and green onions on rimmed baking sheet and drizzle with oil; toss. Sprinkle with salt and pepper.
• Sprinkle steaks with salt and pepper. Grill sweet onions, shallots, leeks, and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions, shallots, and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Transfer steaks and onions to platter; cover.
• Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions. Serve, passing remaining sauce separately.

GRILLED STEAK WITH ROSEMARY AND GARLIC

Steps:

• In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
• Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
• Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
• Remove the steaks from the grill and let rest for 5 to 10 minutes.
• Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.

GRILLED ROSEMARY ONIONS

Steps:

• In a bowl, toss onions, rosemary, olive oil, and balsamic vinegar; season with salt and pepper.
• Transfer onions to hot wok, reserving bowl and marinade; cook onions, tossing frequently, until golden and caramelized, 20 to 40 minutes.
• Return onions to bowl; toss with reserved marinade.

STEAK WITH ROASTED SWEET ONIONS IN BALSAMIC VINEGAR

Steps:

• Prepare steak: Marinate the steak overnight in the refrigerator with the garlic, rosemary, olive oil and soy sauce.
• Season with salt and pepper.
• Prepare onions: Peel the onions and slice them 3/4-inch thick.
• In heavy saute pan, heat olive oil over medium heat.
• Arrange onion disks in pan in a single layer so they all touch the bottom.
• Cook for 6 to 8 minutes without turning, until brown on one side.
• Add sugar, salt and pepper.
• Turn the onion disks over without separating them.
• Cook on the other side for 6 to 8 minutes.
• When brown, add half the vinegar and reduce until nearly evaporated.
• Stir the onions, separating them into rings.
• Add remaining vinegar to the pan and cook until almost evaporated.
• Remove onions from pan and allow to cool.
• Season the steaks with salt and pepper, and grill on both sides to desired doneness (about 8 minutes total for medium rare).
• Slice steak and arrange on plate, garnished with the onions.

GRILLED ONION WITH ROSEMARY

Steps:

• Combine oil, honey, rosemary and dijon mustard.
• Brush on onion slices.
• Grill onion slices for 3-5 minutes until tender and marked with grill marks.

STEAK AND ONIONS

Steps:

• In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated., Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with caramelized onions.