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Bermuda onions unsalted butter kosher salt sugar balsamic vinegar fresh ground black pepper peppercorns white peppercorns black peppercorns allspice berries beef skirt vegetable oil kosher salt ginger
Viewed: 60 - Published at: 4 years agoIngredients
- 1 1/2 pounds Vidalia or Bermuda onions, peeled
- 2 teaspoons unsalted butter
- 3/4 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1 to 2 teaspoons balsamic vinegar
- Fresh ground black pepper
- 1 teaspoon Szechwan peppercorns
- 1/2 teaspoon white peppercorns
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon allspice berries
- 1 1/4 pounds beef skirt, hanger, or strip steak or buffalo sirloin or shell steak, trimmed of all fat
- 1 teaspoon vegetable oil
- Kosher salt
- Scant 1 teaspoon finely grated ginger
Method
- To make the onions, slice the onions in half through the stem.
- With a mandoline or vegetable slicer or a thin sharp knife, cut lengthwise into 1/8-inch slices.
- (You should have about 6 cups.)
- In a large nonstick skillet, melt the butter over moderately low heat.
- Add the onions, sprinkle with 1/2 teaspoon of the salt, and toss to coat.
- Cover and cook until the onions have released their liquid, about 13 minutes.
- Uncover the pan, increase the heat to moderate, and cook slowly, stirring occasionally, until the liquid has evaporated, about 10 minutes.
- Sprinkle the onions with the sugar and continue cooking, stirring frequently, until they are golden brown and caramelized, about 10 minutes longer.
- Sprinkle with the balsamic vinegar and toss until the vinegar has evaporated.
- Add the remaining 1/4 teaspoon salt, and season generously with pepper.
- Remove from the heat and cover to keep warm.
- Meanwhile, prepare the pepper rub: In a small heavy skillet, toast the peppercorns and allspice over moderate heat, shaking the pan occasionally, until fragrant, about 3 minutes.
- Transfer to a blender or spice grinder and grind to a fine powder.
- Strain the spices into a small bowl and return the coarse bits to the blender.
- Blend again and strain.
- Pat the steaks dry with paper towels; rub lightly with a little of the oil.
- Sprinkle lightly with salt and massage the ginger into the steak; then rub the pepper rub over them.
- Heat a grill pan or heavy nonstick skillet over high heat.
- Lightly oil the grill pan, if using, or swirl the remaining oil in a nonstick skillet.
- Add the steaks to the pan and cook until little droplets of blood form on the surface, about 4 minutes.
- Turn the steaks over and continue cooking until a droplet or so of blood forms on the top again, another 3 to 4 minutes, for rare.
- Transfer the steak to a cutting board and let rest for 5 to 10 minutes.
- With a thin sharp knife, slice the steaks on a slight angle against the grain.
- Sprinkle the meat with a little salt and arrange the slices warm diner plates.
- Nestle a mound of onions next to the steak.
