- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 14 Times
This marmalade is an excellent complement to rib-eye steak, my favorite cut of beef. You need to season only the steaks, since the marmalade adds so much flavor. Begin with Summer Chopped Salad with Arugula Vinaigrette .
Red Wine-Onion Marmalade:
- 3 tablespoons olive oil
- 3 large yellow onions, thinly sliced
- ¾ cup dry red wine
- ¼ cup port wine
- 1 teaspoon sugar
- ¼ cup water
- 1 teaspoon finely chopped fresh thyme
- Salt and freshly ground black pepper to taste
1. To make the marmalade: In large nonaluminum casserole, heat the oil over medium-high heat. Add the onions and sauté for 10 to 15 minutes, or until well softened.
2. Add the red wine, port, and sugar. Reduce heat to low and simmer until almost all of the liquid has evaporated, about 15 minutes. Add the water and cook to reduce the mixture until it is thickened. (The onions should be very tender and slightly caramelized.) Add the thyme, salt, and pepper. Remove from heat. Taste and adjust the seasonings and set aside.
3. Remove the meat from the refrigerator 30 minutes before grilling. Liberally season the steaks on both sides with seasoning salt. Prepare a barbecue grill or an oiled grill pan for medium-high-heat grilling. Grill the steaks for 7 to 9 minutes on each side for medium-rare. Turn them so that you get criss-cross marks on the steaks. (The steaks should be almost charred on the outside. An instant-read thermometer inserted in the center of a medium-rare steak should register 135°F.)
4. Place on a carving board and let rest for 10 minutes. Cut the steaks against the grain into ½-inch-thick slices and serve immediately, with the warm onion marmalade.
The marmalade may be made 3 days ahead, covered, and refrigerated. Reheat gently just before serving. Add more water if the mixture is too thick.
The clever cook could:
1. Serve the marmalade on crostini with a sprinkle of crumbled goat cheese on top.
2. Use the marmalade as a condiment for grilled chicken or sausages.
3. Use the marmalade on other cuts of beef as well, such as flank steak, triangle tip, or Porterhouse.
© 2002 Diane Rossen Worthington
Nutritional information is based on 6 servings, 1/8 teaspoon of added salt per serving, and 1 tablespoon of olive oil for coating the grill.
Nutritional information does not include Seriously Simple Seasoning Salt. For nutritional information on Seriously Simple Seasoning Salt, please follow the link above.