Rib-eyes with Beer-Onion Relish

Rib-eyes with Beer-Onion Relish
Photo by Annabelle Breakey

Ingredients

  • 1 whole juniper berry, crushed
  • 2 whole allspice berries, crushed
  • 1 (12-oz.) bottle medium-bodied ale (such as New Belgium's Fat Tire)
  • 2 teaspoons minced flat-leaf parsley
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon freshly ground black pepper
  • 2 medium onions, thinly sliced into half-moons
  • + 17 more ingredients
    • 2 boneless beef rib-eye steaks (each about 3/4 lb.)
    • 2 medium onions, thinly sliced into half-moons
    • ¼ pound thick-cut bacon, sliced crosswise into 1/4-in. strips
    • ¼ pound thick-cut bacon, sliced crosswise into 1/4-in. strips
    • 2 teaspoons minced flat-leaf parsley
    • 1 (12-oz.) bottle medium-bodied ale (such as New Belgium's Fat Tire)
    • ¾ teaspoon sugar
    • 1 teaspoon coarse kosher salt
    • ¾ teaspoon sugar
    • 1 whole juniper berry, crushed
    • 1 tablespoon flour
    • 2 boneless beef rib-eye steaks (each about 3/4 lb.)
    • 1 clove garlic, minced
    • 1 teaspoon coarse kosher salt
    • 2 whole allspice berries, crushed
    • 1 tablespoon flour
    • 1 clove garlic, minced

1. Preheat oven to 400°. In a large frying pan over medium-high heat, cook bacon until brown and crisp, about 7 minutes. Transfer to paper towels to drain. Pour off all but 1 tbsp. grease. 2. Reduce heat to medium, add onions, and cook, stirring occasionally, until translucent, about 5 minutes. A...

View full recipe at My Recipes

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