Florentine-Style Steak With Roasted
2 dozen small boiling onions, about 2 inches in diameter ( not pearl onions )
1/2 to 2/3 cup olive oil
1/3 cup balsamic vinegar
Salt and freshly ground black pepper
2 tablespoons minced Italian parsley, for garnish
Freshly ground black pepper
2 thick T-bone steaks (1 pound each)
Extra-virgin olive oil
Lemon wedges, for garnish
To prepare onions, preheat oven to 350 degrees. Remove outermost skin of onions,
leaving most of the papery layers intact. Put onions in a bowl. Add enough olive
oil to nearly cover; toss to coat.
Transfer onions to a roasting pan, reserving oil. Bake, basting onions
occasionally with reserved oil, until onions are tender when pierced with sharp
knife (from 45 minutes to 1 hour and 15 minutes); cooking time depends on size
of onions. Transfer onions to plate and let cool.
Place roasting plan over medium-hot burner and add vinegar. Reduce liquid to
dark syrup; pour over onions to glaze. Season to taste with salt and pepper and
sprinkle with parsley; set aside.
Prepare hot charcoal fire. Press ground pepper into both sides of steaks. When
coals are ready, place steaks on preheated, oiled grill. Grill about 6 to 8
minutes per side for medium rare or 9 to 11 minutes per side for medium.
When meat is done, salt lightly and brush with olive oil. Garnish with lemon
wedges and roasted balsamic onions; serve at once.