Bistecca With Balsamic Roasted Onions Recipes

Steps:

• Let the steak rest outside the refrigerator for 30 minutes before cooking. Use a hot, clean, oiled grill. If pan roasting, preheat the oven to 450 degrees F.
• Liberally season the steak with the salt and pepper, coat with olive oil and press the seasoning into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare. The fillet will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even cooking and a crispy exterior.
• For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting splattered! Using tongs, place the steaks in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare. Remove the steaks to a carving board and let rest for at least 5 minutes before carving.
• Cut the steaks away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates and drizzle a little bit of balsamic vinegar over the slices. Serve with some extra gray sea salt on the side.

Steps:

• Slice about 1/4-inch from top and bottom of each onion. Peel onions, removing outer layer of flesh as well. Score onions about 3/4 of the way down, cutting at 1/4-inch intervals in a crisscross pattern. Place onions in a bowl of ice water for 2 to 4 hours, until cut area looks ruffled. Drain upside down 10 minutes.
• Heat oven to 375 degrees. Place onions in a baking dish that holds them closely.
• Beat vinegar and honey together, and season with salt and pepper. Brush over onions. Dot each with butter. Pour cider into baking dish. Cover dish with foil and bake 30 minutes. Uncover and baste with pan juices. Bake uncovered 30 minutes more, basting every 10 minutes. Baste again and serve.

Steps:

• Preheat the oven to 450 degrees F.
• In a heavy skillet over medium-high heat, add 1 tablespoon olive oil and heat until very hot. Season the steak with salt and pepper. Turn on the exhaust fan and put the steak in the pan; stand back to prevent being splattered. Cook until the steak is brown on the first side, about 2 minutes; brown on the other side. Remove the steak to a rack or baking pan until you are ready to finish cooking it. When ready, put the steak into the oven and cook until done to your liking, about 10 minutes for rare. Remove the steak to a carving board and let it rest for 5 minutes.
• Peel and cut the onions into thirds or quarters, depending on their size. Leave as much root on as possible to keep the wedges from falling apart. Heat 1/4 cup olive oil in the same skillet used to cook the meat over medium-high heat until hot. Add the onions, reduce the heat to medium, and cook until brown on all sides, about 5 minutes. Season them with salt and pepper. Place the pan of onions in the oven and roast until tender and very browned (the onions tend to char around the edges), 15 to 20 minutes.
• Remove the onions from the oven, add the garlic, and cook briefly until light brown. Add the thyme and stir. Add the vinegar (stand back so as to not get splattered) and toss well with the onions. Stir and scrape up all the browned bits clinging to the bottom of the pan.
• To serve, cut the meat off the bone, then carve it into thin slices. Put 1 slice of meat on each crostini and top with the roasted onions. Pour any juices from the carving board over the crostini. Serve immediately.
• Chef's Note: In order to cook the meat in the shortest amount of time and thus extract the most flavor, the meat must be at room temperature. Afterward, the meat must rest before carving. If this procedure is followed, the carving knife glides right through the steak.
• A 1 1/2 pound porterhouse should give you about 14 ounces of meat off the bone, enough for 3 or even 4 people. However, if you are steak lovers, you might want to buy 2 steaks of that size for 4 people.
• Crostini:
• 1 loaf crusty bread, sliced into 1/2-inch thick slices
• Extra-virgin olive oil
• Salt and freshly ground black pepper
• Preheat the oven to 400 degrees F.
• Place the bread in a single layer on a cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake until the bread is golden brown and crisp, about 8 to 9 minutes.
• Yield: 6 to 8 servings

Steps:

• Preheat the oven to 375 degrees.
• Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss the onion quarters with the olive oil, balsamic vinegar, sugar, and season with salt and pepper. Place in an ovenproof, large, nonstick skillet, spreading them out in an even layer. Cover the skillet with aluminum foil. Roast for 20 to 25 minutes, and then remove the foil. Toss the onions well to coat with the reduced balsamic glaze and put back in the oven to roast another 20 to 25 minutes. Serve warm.

Steps:

• Cut ends off onions, leaving stem and core intact. Quarter onions through core and peel away skin.
• Place onions in a large resealable bag with balsamic dressing, tarragon, and garlic. Squeeze out air and seal bag. Marinate in refrigerator for 1 to 4 hours, turning occasionally.
• Remove onions from refrigerator 30 minutes before roasting and bring to room temperature.
• Preheat oven to 400 degrees F. Lightly spray a baking pan with olive oil cooking spray.
• Place onions cut side up in prepared baking pan and pour marinade over top. Season with freshly ground black pepper.
• Roast in preheated oven for 25 minutes or until fork tender. (If onions begin to brown too quickly, cover loosely with foil.)

Steps:

• Season roast with salt, pepper, and garlic powder.
• Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
• Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.
• Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.

Steps:

• Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F. Line 2 large baking sheets with foil. Cut onions through root end into 3/4-inch-thick wedges. Place in medium bowl; toss with oil. Arrange onions, cut side down, on baking sheets. Sprinkle with salt and pepper. Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes.
• Meanwhile, melt butter in heavy small saucepan over medium-high heat. Add sugar and stir until sugar dissolves. Remove from heat. Add vinegar. Return to heat. Simmer until mixture thickens slightly, about 2 minutes. (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.)
• Arrange onions on platter. Drizzle glaze over. Sprinkle with parsley.