Roast Onion with Caramelized Maple Onions, Grilled Balsamic Vegetables, and Wild Garlic Mashed Potatoes

The warm season is here and why not prepare this timeless, tasty dish outside on the grill? This dish is called “roast” because the original uses steaks cut from a roast. In this version, we chose rib eye because it is easy to find and is perfect to make on the grill. The essence of the original dish is retained, but we've modified it a bit to give it an extra kick. We can never get enough of sweet, caramelized onions—a dash of Canadian maple syrup adds extra flavor. If you don't have maple syrup at home, no problem! Just use honey or a pinch of sugar.

Recipe courtesy of Canada Beef!

4 servings

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Ingredients

For the entrecote:

4 Canadian Beef Rib Eye, approx. 300-350 g each
salt and fresh pepper

For the caramelized onions:

2 large onions (yellow, white or red)
1 tablespoon clarified butter
50 ml red wine
200 ml beef broth
1 tbsp balsamic vinegar
1 tbsp maple syrup
1 tbsp wheat flour
salt
Fresh chives, chopped (for serving)

For the balsamic vegetables:

1 red pepper
1 yellow pepper
1 green zucchini
1 eggplant
250 ml olive oil
50 ml white or dark balsamic vinegar
2 cloves of garlic
1 sprig of fresh thyme, finely chopped
1 sprig of fresh rosemary, finely chopped
tsp salt

For the wild garlic puree

750 kg potatoes, floury
350 ml cooking cream (15%)
50 g branded butter
30 g wild garlic, chopped, ideally fresh, otherwise frozen
100 g grated Grana Padano cheese
salt and pepper to taste

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Preparation

6 to 48 hours before the meal

Mix olive oil, garlic, chopped herbs, balsamic vinegar and salt.
Cut zucchini and eggplants into 1.5 cm thick slices (lengthwise or beveled)
First cut around the stem of the pepper, then pull out the stem and seeds. Look at the seams on the sides of the pepper to find out where to cut the pepper. Cut along these lines to get 4 large pieces per pepper.

An hour before the meal - wild garlic puree and caramelized onions

Remove beef steaks from the refrigerator about an hour before preparation to bring them to room temperature.
Place the peeled potatoes in a large pot and cover with cold water. Bring to a boil and cook for 25 minutes until the potatoes are fork tender.
Meanwhile, heat clarified butter in a large skillet over medium heat and add the onions to the pan. Cook for 10-12 minutes until the onions are soft and slightly caramelized.
Sprinkle the flour over the onions and stir thoroughly. Add red wine, balsamic vinegar, and maple syrup. Stir and bring the mixture to a simmer. When the onions are caramelized, remove from the heat and keep warm.
Drain the potatoes. In the same pot, heat the cream and butter over low heat until the butter melts. Add the potatoes and mash with a potato masher until the mash is creamy. Add the chopped wild garlic and stir. Season with Grana Padano cheese, salt and pepper. Cover and warm.

30 minutes before the meal - steak and vegetables

Preheat the grill to high heat, i.e. to around 200-230 °C. Make sure that the grill grates are clean and well oiled to prevent them from sticking.
Season the steaks generously with salt on both sides. Place meat and marinated vegetables on the grill, close the lid, reduce the heat to medium and cook for 3-4 minutes per side. Only turn the steaks and vegetables once with tongs and avoid pressing on the steak with a spatula so that the juice is not lost.
Check the internal temperature of the steaks with a meat thermometer. This is the safest way to achieve the desired cooking level, as there are many factors involved in grilling. For medium, the temperature should reach 55-60°C. Remove the meat from the grill when it reaches the desired temperature and let it rest in aluminum for 5 minutes. This allows the juices to spread throughout the meat, and the steak becomes more tender and tasty.
Garnish the roast onion with caramelized onions and chives and serve with mashed potatoes and grilled vegetables.

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