serves
2
prep
5 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
20
minutes
difficulty
Easy
level
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.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
