Grass-Fed NY Strips w/ Chipotle Onions

Smoky, sweet, tangy, spicy, these complex caramelized onions are a great accompaniment to the beefy flavor of grass-fed beef.

Beer Pairings: Stout or Porter

Wine Pairing: Napa Cabernet Sauvignon

Ingredients Servings: 2

  • 2 Grass-Fed NY Strip Steaks
  • 4 C thinly sliced Onions
  • 1 t Chipotle Chile Powder
  • ¼ C Honey Drinking Vinegar
  • 2 T minced Flat Leaf Parsley
  • 3 T EVOO
  • 1 T Honey
  • Heavy Pinch of Salt

Instructions

1
Toss the onions with the extra virgin olive oil and salt.

2
Put the onions in a large frying pan or cast iron skillet over medium-high heat. When they start to sizzle, reduce the heat to medium low.
3
Cook the onions, stirring occasionally, until they’re well caramelized (approx. 30 minutes). After they’ve cooked for about ten minutes, add the honey and chile powder.
4
When the onions have caramelized, squeeze the extra oil out of them (into the pan) and remove them.
5

Cook the steaks using your desired method (grill, pan roast, roast or cook sous vide) to your desired level of doneness.

The depicted steaks were cooked sous vide at 110˚F for 1 hour, then briefly seared over high heat.

If you aren’t grilling, use the onion pan for cooking or searing the steaks.

6
Turn off the stove. Remove the steaks from the grill/pan. Loosely wrap them in foil and let them rest.
7
Return the onions to the hot pan. Add the drinking vinegar, parsley, plus any juices from the resting steaks collecting in the foil. Stir to combine.
8
Slice the steaks against the grain. Serve them with the onions and vegetable/starch sides.