Grilled rib-eye with stuffed cabbage and red onion confit

By á-25087

Ingredients

• STEAKS
• 2 (1- to 1 1/4-inch-thick) boneless rib-eye steaks (about 1 pound each)
• 1 tablespoon green peppercorns, roughly chopped
• 3 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• RED ONION CONFIT
• 1 medium red onion, thinly sliced
• 2 tablespoons unsalted butter
• 6 tablespoons white wine vinegar
• Fine sea salt
• 1 cup dry red wine
• STUFFED CABBAGE
• Unsalted butter for greasing ramekins
• 1/2 cup finely chopped yellow potato
• 1/2 cup finely chopped zucchini
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped carrot
• 2 tablespoons extra-virgin olive oil
• Fine sea salt
• Freshly ground black pepper
• 4 large Savoy cabbage leaves

Preparation

Step 1

FOR STEAKS: Place steaks in a baking dish. Rub on all sides with green peppercorns and oil. Marinate, chilled, 30 minutes or up to 1 day.

FOR CONFIT: In a large saucepan combine red onion, butter, vinegar, 2 cups water and generous pinch salt. Bring to a simmer over medium-high heat and cook until liquid is entirely evaporated and onions begin to sizzle, about 20 minutes.

Meanwhile, in a small saucepan bring wine to a boil; cook until reduced by half, about 5 minutes; remove from heat.
When liquid is evaporated from onions, add reduced wine and bring to a simmer. Cook, stirring occasionally, until wine is evaporated, about 6 minutes. Set aside confit.

Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Remove marinated steak from refrigerator and let stand at room temperature while you prepare stuffed cabbage.

FOR STUFFED CABBAGE: Heat oven to 400º. Bring a large pot of water to a boil. Grease bottoms and sides of ramekins with butter. In a medium skillet combine potato, zucchini, onion, carrot, 1/4 cup water, oil and generous pinch salt and pepper. Over medium heat, bring to a simmer; cook, covered, until vegetables are crisp-tender, about 6 minutes. Uncover and cook, until liquid is evaporated, about 1 minute more. Blanch cabbage leaves in the boiling water until pliable, about 3 minutes. Drain leaves, then gently pat dry. Line each ramekin with 1 cabbage leaf, tucking centers of leaves into ramekins to create cabbage “cups.” Divide cooked vegetables among the cabbage cups, then fold edges of leaves over vegetables to form closed bundles. Place ramekins on a baking sheet.

Cook steaks 7 minutes per side for medium-rare. While steaks are cooking, bake cabbage bundles until heated through but not browned, about 8 minutes. Transfer ramekins to a wire rack to cool slightly. When cool enough to handle, carefully open bundles, then, grasping edges of leaves, transfer bundles from ramekins to serving plates.

Transfer steaks to a cutting board and let rest 5 to 10 minutes. Slice steaks; season with black pepper. Serve with cabbage and vegetables, and confit.