- 2 caramelized onions**
- 2 tablespoons [30 mL] olive oil
- 1/4 cup [60 mL] brown sugar
- 2 approximately 10 1/2-ounce [300-g] each boned rib steaks
- Salt and pepper, to taste
Salad
- 1 [4 1/4-ounces / 120-g] pack original Caesar salad mix
- 10 1/2 ounces [300 g] Roman lettuce hearts
- 1 cup [250 mL] cherry-tomato wedges
- 1/2 cup [125 mL] cleaned fresh mushroom slices, raw or cooked to taste
Coating
- 1 head garlic, grilled*
- Olive oil, to sprinkle the garlic head
- Salt, for the garlic head
- 1/4 cup [60 mL] pickled onion relish
- 2 tablespoons [30 mL] extra-virgin olive oil
- 1 teaspoon [5 mL] freshly chopped thyme
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- *To grill the garlic head to prepare the coating, preheat the oven to 400°F [200°C].
- Cut and remove the top 1/3rd of the garlic head.
- Sprinkle with olive oil, salt then wrap garlic head into al foil.
- Bake garlic head into preheated oven for approximately 40 minutes, until softened; set aside.
- **Thinly slice the onions before caramelizing.
- Pour olive oil into a hot frypan; cook onion slices without stirring for 5 minutes.
- Stir, lower heat to medium-low and sprinkle onion slices with brown sugar.
- Cook onion slices until just golden and soft; set aside.
- Into a blender, puree together all coating ingredients into a paste.
- Evenly spread mixture on both sides of steaks.
- Leave steaks to rest at room temperature for 1 hour.
- Preheat barbecue to high intensity.
- Salt, pepper then grill steaks onto really hot barbecue rack for approximately 2 to 3 minutes on each side, until done to taste.
- Transfer steaks onto a warm plate; cover plate with al foil and leave steaks to rest while preparing the salad.
- Prepare Caesar salad mix following packaging instructions using Roman lettuce hearts and cherry-tomato wedges.
- Evenly spread salad onto a serving plate.
- Thinly slice reserved steaks sideways; arrange on top of salad.
- Garnish salad with reserved caramelized onion slices, and raw or cooked mushroom slices.
- Serve immediately.
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