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