Paprika-Rubbed Steaks with Pickled Onions
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An expertly grilled steak is often more than enough for good eating, but for a bit of the unexpected, serve some pickled onions, which contribute a sweet-sour quality and easy crunch.
ingredients
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serves: 4
4 strip New York steaks (about 8 ounces each and 1 inch thick)
Extra virgin olive oil
1 teaspoon paprika
1/2 teaspoon light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
ONION:
1 small red or sweet yellow onion
1 tablespoons fresh lemon juice
1 tablespoons red wine vinegar
1 teaspoons granulated sugar
1 teaspoon kosher salt
1/4 teaspoon dry mustard
Servings Per Recipe: 4
Amount per Serving
Calories: 537
- Total Fat: 35.3 g
- Saturated Fat: 14.2 g
- Trans Fat: 0 g
- Cholesterol: 183.7 mg
- Sodium: 1010.7 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.6 g
- Sugars: 2.5 g
- Protein: 47.1 g
preparation
1. To prepare the onion: Cut the peeled onion in half lengthwise through the root end. Trim off the ends. With a very sharp knife, cut the onion into paper-thin slices and place in a shallow dish, such as a glass pie plate. Add the remaining onion ingredients and toss to dissolve the salt and sugar. Set aside at room temperature for about 3 hours, stirring the onions occasionally.
2. Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with oil. In a small bowl, mix the paprika, brown sugar, salt, and pepper together and then press the seasonings into both sides of the steaks. Grill over Direct High heat until cooked to desired doneness, 6 to 8 minutes for medium-rare, turning once [if flare-ups occur, move the steaks temporarily over Indirect High heat]. Remove from the grill and let rest for 3 to 5 minutes. Strain the onions in a sieve. Serve the
3. Steaks warm with the pickled onions on top.
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