Make the glazed onions first. Prepare your steaks to your preference. Slice thin, garnish with the onions and decorate the plate with the glaze. This recipe is perfect with our Gran Reserva Tempranillo!
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Ingredients
- 1 ½ cups Bokisch Tempranillo
- 2 dozen Cipollini onions (can substitute shallots)
- 1 ½ Tbsp butter
- 5 Tbsp sugar
- ¾ cup apple juice
- salt and pepper
Instructions
- Trim the onions; remove the root and some of the peel that comes off easily.
- Melt the butter in a large skillet and add the onions. Cook until golden.
- Add the Tempranillo and sugar. Simmer until reduced (20 minutes)
- Add apple juice and simmer again until reduced to glaze consistency (15 min). Salt and pepper to taste.
Notes
Make this one day ahead! Reheat on low and add a touch more wine or apple juice if needed. Be careful not to overheat or boil or it will become too carmelized and hard when it cools down.
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I love the Ancho-Chili espresso rub along with the glazed onions. It's a delicious combination and goes perfectly with our Gran Reserva Tempranillo!
Ingredients
- 1 tsp ground Ancho Chili
- 1 tsp Spanish Smoked Paprika
- 1 tsp ground espresso
- ½ tsp fine sea salt
Instructions
- Combine all ingredients and rub onto steaks.
- Cook according to your preference on the BBQ or "a la plancha" (cast iron skillet)
