Name: Grilled T Bone Steak with Sweet Onion Marmalade and Campfire Mus
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 6 beef t-bone steaks (12 to 14 oz. each); salt and pepper; 2 tablespoons butter; 4 vidalia onions, thinly sliced; 12 green onions, thinly sliced; 10 cloves garlic, thinly sliced; 1/2 cup port wine; 1/4 cup balsamic vinegar; 1/2 cup Dijon mustard; 1/2 cup pommery mustard (French whole-grain); 1/4 cup honey mustard; 1/4 cup balsamic vinegar; 1 teaspoon fresh ground black pepper

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Recipe by Sharon123

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This may just knock your socks off! This originally was taken from Paul Newman's Cookbook and tweaked just a bit.

Ready In:: 45mins
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ingredients

6 beef t-bone steaks (12 to 14 oz. each)
salt and pepper
Onion Marmalade
2 tablespoons butter
4 vidalia onions, thinly sliced
12 green onions, thinly sliced
10 cloves garlic, thinly sliced
¹⁄₂ cup port wine
¹⁄₄ cup balsamic vinegar
Campfire Mustard Sauce
¹⁄₂ cup Dijon mustard
¹⁄₂ cup pommery mustard (French whole-grain)
¹⁄₄ cup honey mustard
¹⁄₄ cup balsamic vinegar
1 teaspoon fresh ground black pepper

directions

Bring steaks to room temperature, then season with salt and pepper.
Meanwhile make onion marmalade: Melt butter in a large cast iron skillet.
Add the onions, green onions, and garlic, cook over high heat, stirring, for 10 minutes, until onions are soft.
Add the port and vinegar, and cook for 5 to 10 minutes, until liquid is almost evaporated.
Remove the pan from heat but keep the marmalade warm.
To make mustard sauce: Combine all the ingredients in a bowl.
Preheat a grill or broiler until hot.
Grill the steaks for 4 to 4 1/2 minutes per side for rare, 6 to 7 minutes per side for medium rare.
Serve each steak topped with some warm marmalade.
Serve the mustard sauce seperately in a bowl.
Serves 4.
Sauces may be made up to 4 days in advance.
This is good with roasted potatoes.
Enjoy!

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RECIPE MADE WITH LOVE BY

@Sharon123

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@Sharon123

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"This may just knock your socks off! This originally was taken from Paul Newman's Cookbook and tweaked just a bit."

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review by chia2160

3/25/2003

excellent dinner, quick and easy. the balsamic vinegar gives the onions a wonderful sweet flavor. i didn't have port so i substitued merlot which we drank with dinner.i served this with potatoes au gratin and a salad

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creation by Sharon123

3/5/2003

This may just knock your socks off! This originally was taken from Paul Newman's Cookbook and tweaked just a bit.