Plantains & Challah

teaching you skills to become a better cook

Beef

Spice Rubbed Grilled Steak with Charred Onions

 

Caramelization is a beautiful thing. Quite honestly, I don’t really understand how someone can NOT like what it does to food. I think caramelization is a technique that elevates the flavor of food in special way.I’m fascinated by the process. When I slice onions, and place them in a medium hot pan with a type of fat (usually olive oil) – the begin by “sweating”. Ever see a recipe that calls for that? Just think of the onions when they are translucent. You can stop the process there – and add whatever else the recipe calls for, and you would achieve a certain type of flavor. Usually sweet, and mild. However, for an even deeper, more complex flavor – you keep going…

Keep the process going until – essentially the “sweat” evaporates and the natural sugars in the onion (in this case) start the browning, or caramelization process. You can stop when it turns that beautiful caramel color – or you can even keep going until you reach the “charred” state.  

I doubt that this is even  a true cooking technique, but I have seen it in many restaurants I have worked through and on many menus. I have heard many discussions about how this cannot be very healthy for you. (oh.. but tastes so good) I think the concern is primarily on an outdoor grill – where the flames can touch the food and produce high amounts of carbon.

I’m not food scientist, just someone who’s really passionate about food – and this recipe. (Which happens to be cooked on an outdoor grill) 

Beef shoulder steak   

Vidalia Onions                   
Kosher salt
Fresh cracked black pepper
Onion powder
Garlic powder
Chili powder
 
Important points to remember: 
-Rub the steak liberally with oil first, and then spices. Allow to sit for at least an hour (or more)
-Slice onion into about 1/2 inch rounds and coat with oil & season before placing on the outdoor grill
-Do not cook this beef too long – in order to keep it on the tender side. 
-You must allow the meat to rest a bit once off the grill – to allow the juices to get back into the meat (and not on your cutting board)
-You must slice the meat across the grain to ensure ultimate tenderness with this cut of meat!! A good explanation can be found here The Hungry Mouse 


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