8 tablespoons chilled, unsalted butter, divided
1 large shallot, minced
½ cup balsamic vinegar
2 large sprigs fresh rosemary
2 pounds mixed sweet onions (shallots, green onions, Texas sweet, or Vidalia)
Olive oil
Salt and pepper to taste
4 (1¼-inch-thick) rib eye or New York strip steaks
2 tablespoons orange juice
In a heavy small saucepan over medium heat, melt 6 tablespoons butter. Add shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to . cup, about 6 minutes. Remove from heat and set aside. Prepare grill or grill pan to medium-high heat. Peel mixed sweet onions and cut in half. Trim root ends off green onions and chop. Place onions on a sheet pan and drizzle with olive oil and toss to coat. Sprinkle with salt and pepper. Sprinkle steaks with salt and pepper. Place onions on grill or in grill pan and grill until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions. Remove onions and keep warm. Add steaks to grill or grill pan and cook about 7 minutes per side for medium-rare doneness. Transfer steaks and onions to a platter and keep warm. Remove rosemary sprigs from balsamic sauce and add orange juice. Bring sauce to a simmer, then reduce heat and whisk in the remaining 2 tablespoons of butter. Check seasoning, adding more salt and pepper if desired. Drizzle some sauce over steaks and onions. Serve, passing remaining sauce separately.
Yield: 4 servings