|COURSE||PREP TIME||COOK TIME||TOTAL TIME||MAKES|
1 HOUR 20 MIN
6 - 8 SERVINGS
|2||striploin grilling steaks, 1-inch thick (about 1lb each)|
|3 TBSP||Longo's Extra Virgin Olive Oil|
|4||sprigs fresh Longo's Thyme|
Red Wine Braised Onions
|2 TBSP||Longo's Unsalted Butter|
|1LB||white onions, peeled|
|3 TBSP||brown sugar|
|1 CUP||dry red wine|
|1/2 CUP||beef broth|
|1/3 CUP||Longo's Longo's Balsamic Vinegar|
|3||sprigs fresh Longo's Thyme|
|1||Longo's Bay Leaf|
1. PLACE cast iron skillet on preheated grill over medium-high heat; close lid. Let heat for 10 minutes.
2. LIFT lid and add butter to skillet. Add white onions and sauté until golden brown. Add sugar, wine, broth, vinegar, thyme, bay leaf, salt and pepper. Bring to a simmer for 5 minutes. Close lid and grill onion mixture for about 30 minutes or until onions are tender when pierced with a fork. Remove onions with slotted spoon into bowl and continue to simmer liquid for about 10 minutes or until reduced by half. Remove bay leaf. Stir liquid back into onions and keep warm. Increase grill heat to high.
3. Meanwhile, BRUSH steaks with oil and season well with salt and pepper. Lay thyme sprigs over steaks and let stand for 10 minutes.
4. REMOVE thyme; grill steaks for about 5 minutes per side, until medium rare or until meat thermometer reaches 135°F when inserted in center. Remove to cutting board and tent with foil for 3 minutes. Thinly slice against the grain and serve topped with braised onions.
Per serving (1/8th recipe): 450 calories; 41g protein; 20g fat;18g carbohydrate; 1g fibre; 13g sugars; 690mg sodium.