Recipe: Grilled Rib-eye Steak With Onion Straws

Serves 4.

Note: For super-thin onion slices, use a mandoline. To eliminate too much last-minute prep, make the Onion Straws earlier and warm them when needed in a 350-degree oven for about 10 minutes (in which case, you may want to make extra, as they will get nibbled). Rib-eyes too pricy? Choose your favorite cut. From "BBQ Bistro: Simple, Sophisticated Recipes for Your Grill," by Karen Adler and Judith Fertig.

• 1 large onion, sliced paper-thin

• 1/2 c. flour

• 3 c. neutral oil

• Kosher or sea salt

• 3 tbsp. Three-Peppercorn Rub (see recipe)

• 4 rib-eye steaks, 1 1/2 in. thick

• Olive oil for brushing

Directions

To make the Onion Straws: Toss the onion slices in flour until well coated. In deep saucepan or an electric skillet, warm oil over medium heat until it registers 350 degrees on a candy or deep-fry thermometer. Add the onion, in batches, and fry, stirring frequently, for 7 to 8 minutes, or until golden. Remove with a slotted spoon to a plate lined with paper towels. Season with salt. Set aside and keep warm.

To make the steaks: Prepare the rub and the beurre blanc (sauce). Then prepare a hot fire in the grill. Brush the steaks with olive oil and sprinkle the rub on both sides, pressing it into the steak. Grill for 2 to 3 minutes per side, with the grill lid closed, turning once, until charred with good grill marks on the outside and a meat thermometer inserted in the thickest part of the steak registers 130 degrees for medium-rare, or until desired doneness. Serve steaks with Three-Peppercorn Beurre Blanc generously spooned over meat and Onion Straws sprinkled over the top.

Calories900Fat57 gSodium935 mg

Carbohydrates14 gSaturated fat25 gTotal sugars2 g

Protein85 gCholesterol300mgDietary fiber2 g

Exchanges per serving: 1 carb, 12 medium-fat protein.

Makes about 1/3 cup.

• 2 tbsp. white or Szechuan peppercorns

• 2 tbsp. black peppercorns

• 1 tbsp. dried green peppercorns

• 1 tbsp. coarse kosher or sea salt

Directions

Makes about 1 cup.

Note: Basically, this is a butter sauce with flavorings. If you can't find all three varieties of peppercorns, use what you have. From "BBQ Bistro," by Karen Adler and Judith Fertig.

• 2 tsp. white or Szechuan peppercorns

• 1 tsp. black peppercorns

• 1 tsp. dried green peppercorns

• 1 tbsp. minced shallot

•1 c. cold unsalted butter, cubed

• 1/4 tsp. fine kosher or sea salt

Directions

Place all the peppercorns in a small cast-iron skillet over medium-high heat and toast, stirring frequently, until aromatic, about 2 minutes. Scrape into a mortar and grind with a pestle (or bowl and heavy spoon) until crushed but still somewhat coarse.

Remove pan from heat and turn heat to low. Whisk in 2 cubes butter, then return pan to the heat. Whisk until butter has almost melted into the liquid. Continue whisking in the butter, 1 cube at a time, until all the butter has been emulsified into the sauce and the sauce has thickened.

Remove from heat immediately and whisk in the salt. Keep warm in the top of a double boiler or transfer to a stainless steel bowl and set over a pan of hot, not boiling water, until ready to serve.

Nutrition information per 2 tablespoons:

Calories215Fat23 g

Sodium115 mgCarbohydrates2 g

Protein0 gCholesterol60 mg

Dietary fiber0 g