Active Time
40 MIN
Total Time
3 HR
Yield
Serves : 6
© David Malosh

How to Make It

Step 1    

In a large, shallow dish, combine the cracked pepper with the bay leaves, fish sauce and 2 tablespoons of the olive oil. Add the steaks to the dish and rub all over with the mixture. Let stand at room temperature for 2 hours or refrigerate for 4 hours.

Step 2    

Meanwhile, in a saucepan, melt the butter. Add the onions and jalapeños and cook over moderate heat until the onions are just softened, 5 minutes. Add the wine and 1 tablespoon of the vinegar and season with salt and ground pepper. Add 2 cups of water and bring to a simmer. Cover and cook over low heat until the onions are very tender, 40 minutes.

Step 3    

Uncover the onions and cook over moderate heat, stirring frequently, until the liquid is evaporated, about 10 minutes. Transfer the onions to a blender. Add the remaining 1 tablespoon of vinegar and puree until very smooth. Season with salt and ground pepper.

Step 4    

In a medium bowl, toss the cocktail onions, olives and mint leaves with the remaining 2 tablespoons of olive oil.

Step 5    

Preheat a grill pan or light a grill. Grill the steaks over moderate heat, turning once or twice, until lightly charred, about 7 minutes for medium-rare meat. Let the steaks rest for 5 minutes, then serve with the onion sauce and pickled onion relish.

Serve With

French fries.

Suggested Pairing

Rich, blackberry-scented Cabernet Sauvignon.

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