Grilled Steaks with Onion Sauce and Onion Relish
"Jonathon Sawyer likes serving grilled meat, like these rib eye steaks, with a tangy sauce that he makes by simmering red onions and jalapeños with water and vinegar, then pureeing them until silky...."
INGREDIENTS
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2 tablespoons cracked black pepper
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2 dry bay leaves, crumbled
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1 tablespoon Asian fish sauce
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1/4 cup extra-virgin olive oil
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Six 12- to 14-ounce rib eye steaks, about 3/4 inch thick
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4 tablespoons unsalted butter
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1 pound red onions, thinly sliced
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2 pickled jalapeños, seeded
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1 tablespoon dry red wine
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2 tablespoons red wine vinegar
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Salt and freshly ground pepper
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1/2 cup drained cocktail onions, coarsely chopped
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1/4 cup oil-cured Moroccan olives, pitted and chopped
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1/4 cup torn mint leaves
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