beef ribeye

Ingredients for 4 servings:

• 2 tbsp vinegar, red wine vinegar
• 2 tsp garlic, finely chopped
• 1 ½ tsp paprika powder, sweet
• ½ tsp salt, plus additional salt
• ½ tsp pepper, freshly ground, plus pepper to taste
• 4 steak(s) (rib-eye steaks), 250 g each
• 300 g onion(s), chopped
• 100 g tomatoes (can), diced
• 60 ml port wine (Tawny Port, as desired)
• 3 tbsp parsley, flat, finely chopped

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Onion steak

In a mortar or small bowl, grind 1 tablespoon of red wine, 1 teaspoon of garlic, the paprika, and ½ teaspoon each of salt and pepper into a paste. Rub the steaks on both sides with the spice paste and let them marinate at room temperature for 1 hour. Heat the olive oil in a frying pan over medium heat. Add the onions and cook, stirring frequently, for 25 minutes until golden brown. Add the remaining garlic, tomatoes, the remaining vinegar, the bay leaf, and the port wine (if using) and simmer uncovered over medium heat for 10 minutes to allow the flavors to blend. Season with salt and pepper to taste and stir in the parsley. Remove from the heat and set aside. Sprinkle 2 large, heavy frying pans with salt and heat over high heat. Add the steaks and cook on each side for 3-5 minutes for rare, or to the desired doneness. Add the onions to the meat and return to the heat. Toss the steaks in the onions. Arrange the steaks on warmed plates or a platter, top with the onions, and serve immediately.