A great steak can hold its own, but even for dyed-in-the-wool steak lovers, the taste can get just a little monotonous after the fifth or sixth piece. Ketchup, of course, is simply out of the question. But something with a bold flavor to match a grilled piece of meat can be a welcome change every few bites.
Besides, there’s usually some form of potato sitting at the edge of the plate, forlorn and waiting for a friend.
Of course, you can use these with any kind of grilled, broiled or pan-cooked beef; I just went for the alliteration in the title.
- Prep Time : 15 min
- Cook Time : 20 min
- Ready Time : 35 min
- 75 mililiters canola or vegetable oil
- 500 grams red onions sliced
- 500 grams yellow onions sliced
- 250 grams scallions sliced, reserve greens
- 350 grams leeks sliced
- 285 grams honey
- 75 mililiters white wine vinegar
- 5 grams black pepper ground
- 50 mililiters dijon mustard
- Saute red onions, yellow onions, the whites of the scallions and leeks for 4 minutes in oil until soft.
- Add honey and mustard. Heat to boiling, then reduce heat and simmer covered on low for 15 minutes.
- Add vinegar, black pepper and scallion greens. Stir, remove from heat.
- Serve at room temperature.
- Ready Time : 0 min
- 1 tablespoon oil
- 2 clove garlic
- 100 mililiters tomato sauce
- 2 teaspoons oregano freshly chopped
- salt and pepper
- In a large sauce pot, heat oil.
- Add garlic. Saute for 4 minutes. Don't let the garlic scorch.
- Add tomato sauce, oregano. Cook on low for 5 minutes.
- Season with salt and pepper. Serve warm.
- Ready Time : 0 min
- 2 teaspoons margarine
- 75 grams mushrooms sliced
- 10 grams shallots minced
- 225 mililiters red wine
- 150 mililiters water or stock
- 100 grams tomatoes cubed
- 5 grams tarragon fresh
- In a pan, heat the margarine over medium heat until slightly bubbling. Add the mushrooms and shallots and sauté until the mushrooms are soft and the shallots are translucent, about 5 minutes.
- Add the wine, continue cooking until the liquid boils, then lower the heat and simmer until the 3/4 of the liquid has evaporated.
- Add the water or stock and the diced tomato, then lower heat to a simmer and reduce for about 5 minutes.
- Stir in the chopped tarragon and serve right away.