Garlic butter-basted steaks topped with onion marmalade, grilled sourdough bread, and steamed green beans under a blanket of grated Parmesan. Or in other words, one of the only family dinners that doesn’t require a Venn diagram to break the meal into sections of who will eat what.
I’m sure your family dinners are similar, and are often divided into three categories: food happily devoured by the kids, foods happily eaten by the parents, and food that appease both groups. This meal – minus the onion marmalade – not only appeals to everyone at our table, but also is a new family favourite and is sure to be seen many times over in the coming month.
I’ll likely swap out the beans for fresh corn later in the season, and the bread might be replaced with a warm potato salad, although we unanimously agree that it’s the perfect side to a grilled meal, and the steak could just as easily become chicken, pork, or fish.
I think we’ve finally turned a corner and dinner has a new schematic representation. Instead of circles encompassing who will be happy with what, we have a roadmap to an easy dinner, which goes something like this: grilled meat + grilled bread + seasonal side = a meal the whole family can agree on.
Grilled Striploin Steaks with Onion Marmalade
Adapted from Bon Appétit
Steak cooks best when it's allowed to come to room temperature. I like to leave mine out for an hour before the meat hits the grill. In this case, I place it on the counter while I get to work on the marmalade, and by the time it's finished and the barbecue is hot, the steak is ready for grilling.
For the onion marmalade:
- 2 tablespoons olive oil
- 3 medium onions, thinly sliced
- 1/4 cup cane/granulated sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1/4 cup red wine vinegar
- 1/4 cup water
- Kosher salt and fresh ground pepper
For the steaks:
- 2-3 sprigs thyme
- 2-3 sprigs rosemary
- 1/2 cup butter
- 4 cloves garlic, chopped
- 4 -1" thick striploin steaks, at room temperature
- 1 tablespoon chimichurri spice blend
1. To make the onion marmalade: heat the oil in a skillet set over medium heat. Add the onions and sugar and cooking, stirring occasionally, until the onions are intensely caramelized, about 30-40 minutes. Add the garlic, thyme, vinegar, and water, and simmer, stirring occasionally, until the liquid thickens, about 3-4 minutes. Season with salt and pepper and remove from heat. Store in a jar and serve with grilled steaks. Can be made up to one week ahead, and store in the fridge.
2. For the steaks: Using kitchen or baker’s twine, tie the ends of the thyme and rosemary together. This will be your basting brush. Cook the garlic and butter in a small saucepan over medium heat until the butter is completely melted. Remove from the heat and allow to rest at room temperature for at least 15 minutes for the flavours to infuse.
3. Prepare the grill for high heat. Season the room temperature steaks with the chimichurri blend, or with a generous dose of salt and pepper, and grill them, turning every two minutes. Frequently baste the steaks with the garlic butter using the herb bundles, and cook for 6-10 minutes, depending on desired doneness (8 minutes should yield a medium rare steak).
4. Let the steaks rest for 10 minutes before slicing. Serve with onion marmalade.