Rib eye with charred onion salad

Ingredients

• 6 small pickling onions or French shallots, peeled and cut in half
• 2 tbsp olive oil
• 1 350-400 g rib eye, taken out of the fridge 1 hour before cooking
• Salt and freshly cracked pepper
• ½ bunch of lemon thyme
• 20 g butter
• ¼ cup beer
• 2 tbsp balsamic vinegar
• 1 tsp sugar
• 1 large handful of parsley or coriander

Resting time (before cooking): 1 hour

Instructions

Heat a barbecue or grill pan to a medium-high heat. Add the onions and char for a few minutes until they get a little colour. Drizzle some oil over the steak and season generously with salt and pepper.  Cook for 8-10 minutes, placing the thyme on top of meat to flavour, reserving a few sprigs for the onions. Turn the steak every 2 minutes to ensure it cooks evenly.

Add the butter and 1 tablespoon of oil to a medium-sized pan. Add the charred onions and a pinch of salt and coat in butter, then add the beer, followed by the balsamic, sugar and a little extra thyme. Cook for a further 5 minutes or until all the liquid has evaporated.

Allow the meat to rest for four minutes before slicing. Place the onions in a bowl and toss with the parsley. Serve alongside the steak.