A tangy balsamic reduction adds a punch to our mellow grilled red onions. Pair with a grilled ribeye steak for an unexpected savory side.
4 Chairman’s Reserve® beef ribeye steaks, cut about 1 inch thick, about 14 ounces each
Coarse (kosher) salt
Freshly ground black pepper
1 medium red onion, cut into ¼-inch rounds
1 tablespoon olive oil
⅓ cup balsamic vinegar
2 tablespoons light brown sugar
½ teaspoon finely chopped fresh thyme
- Season steaks on both sides with 1 teaspoon salt and ½ teaspoon pepper. Brush the onions all over with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
- In a small saucepan bring balsamic vinegar and brown sugar to a boil over high heat, stirring to dissolve sugar. Boil until reduced by half, 3 to 5 minutes. The mixture will thicken to a syrup as it cools. Remove from the heat and set aside. (If the syrup is too thick, dilute it with hot water as needed.)
- Preheat grill for direct cooking over medium-high heat (500ºF). Lightly oil grill grate. Add steaks and onion rounds to the grill. (If you have a perforated grill grate, use it to hold the onion rounds.)
- Grill the steaks, covered, turning once, for about 10 minutes, or until instant-read thermometer reads 140ºF for medium-rare, or about 12 minutes and 155ºF for medium.
- At the same time, grill the onions, turning once, until seared with grill marks and barely tender, about 5 minutes. As the onions are done, transfer them to a medium bowl. Toss the onions with 2 tablespoons of the balsamic glaze and the thyme, separating the rounds into rings.
- Remove the steaks from the grill and let stand for 3 to 5 minutes. Temperature will rise about 5ºF to reach 145ºF for medium-rare or 160º for medium.
- Serve steaks topped with the warm onions and the remaining balsamic glaze passed on the side.
Serving suggestion: Roasted new potatoes; green beans or broccolini.