Herb-grilled T-bone steak with mustard greens and caramelized onions

By avpeters

Ingredients

• • 4 T-bone steaks (2 pounds each)
• • 3 tablespoons of olive oil for sautéing
• • 1/3 cup of olive oil
• • 2 garlic cloves, chopped
• • 2 Thai chilies, chopped
• • Zest from 1 lemon
• • 4 sage leaves
• • 2 tablespoons of chopped parsley
• • 2 tablespoons of chopped marjoram
• • Salt
• • Freshly ground pepper
• • Caramelized onions
• • Caramelized onions
• • 3 tablespoons of olive oil
• • 2 red onions, sliced
• • 8 garlic cloves, sliced
• • 1/2 cup of honey
• • 2 tablespoons of chopped almonds
• • 2 teaspoons of yellow mustard seeds
• • 2 teaspoons of onion seeds
• • 1/2 teaspoon of coriander seeds
• • 1/4 cup of soy sauce
• • 1/4 cup of balsamic vinegar
• • 1/2 cup of red wine
• • 4 scallions, finely chopped
• • Salt
• • Freshly ground pepper
• • Mustard greens
• • 2 pounds of mustard greens, stems discarded
• • 6 bacon slices, chopped
• • 2 tablespoons of spiced butter or unsalted butter
• • 1 teaspoon of mustard oil
• • 1 teaspoon of caraway seeds
• • 1 teaspoon of fennel seeds
• • 2 teaspoons of yellow mustard seeds
• • 1 red onion, roughly chopped
• • Salt
• • Freshly ground pepper
• • 1 lemon, cut into wedges

Preparation

Step 1

1. Preheat the oven to 400 degrees. Bring steak to room temperature.
2. Heat three tablespoons of the olive oil in a cast-iron pan over high heat. Add the garlic, chilies, lemon zest and sage and sauté until garlic is softened, about four minutes. Transfer to a blender and set the pan aside. Add the remaining olive oil, parsley and marjoram and puree until smooth.
3. Season both sides of the steaks with salt and pepper. Return the cast-iron pan to the stovetop and heat over high heat. Place the steaks in the pan and sear on both sides, about five minutes per side. Transfer to a baking sheet and brush the tops with the herb puree. Bake for 10 minutes for medium rare; turn and brush with the herb puree and bake for another five minutes. Remove from oven and let rest 10 minutes. Top with the caramelized onions and serve immediately with mustard greens
For the caramelized onions:
1. Heat the oil in a large sauté pan over high heat. Add the onions and garlic and sauté for three minutes. Add the honey, almonds, mustard seeds, onion seeds, coriander, soy sauce and vinegar. Reduce heat to low and simmer for five minutes. Add the red wine and simmer for another 15 minutes, then add the scallions to the pan and heat through. Season with salt and pepper and serve.
For the mustard greens:
1. Bring six cups of water to a boil in a large pot. Add the mustard greens and boil for two minutes. Remove with a slotted spoon and squeeze out excess water. Set aside.
2. Heat a large sauté pan over medium heat. Add the bacon and sauté until crispy. Add the butter, mustard oil, caraway, fennel seeds, mustard seeds and onion and sauté until onion is translucent, about 5 minutes. Add the mustard greens and season with salt and pepper. Sauté until the greens are wilted, about 10 minutes. Serve with lemon wedges.