Rib-eyes with Beer-Onion Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Based on the classic Belgian beef-and-beer stew called carbonnade. Prep and Cook Time: 55 minutes. Notes: Rib-eyes are hearty, so we suggest dividing 2 steaks among 4 people. Ingredients:
1/4 pound thick-cut bacon, sliced crosswise into 1/4-in. strips |
2 medium onions, thinly sliced into half-moons |
1 clove garlic, minced |
2 whole allspice berries, crushed |
1 whole juniper berry, crushed |
1 tablespoon flour |
1 (12-oz.) bottle medium-bodied ale (such as new belgium's fat tire) |
3/4 teaspoon sugar |
2 boneless beef rib-eye steaks (each about 3/4 lb.) |
1 teaspoon coarse kosher salt |
1/2 teaspoon freshly ground black pepper |
2 teaspoons minced flat-leaf parsley |
Directions:
1. Preheat oven to 400ยบ. In a large frying pan over medium-high heat, cook bacon until brown and crisp, about 7 minutes. Transfer to paper towels to drain. Pour off all but 1 tbsp. grease.
2. Reduce heat to medium, add onions, and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic, allspice, and juniper and cook 2 minutes. Sprinkle in flour and stir to combine. Add beer and sugar and cook, stirring occasionally, until liquid is absorbed and onions are very tender, about 20 minutes.
3. Heat a medium ovenproof heavy-bottomed frying pan over high heat. Season steaks with salt and pepper and add to pan. Cook, turning once, until browned on both sides, about 3 minutes total. Transfer pan to oven and cook about 5 minutes (for medium-rare). Stir parsley and bacon into onions and serve over steak.
4. Note: Nutritional analysis is per serving.
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