Barbecue Steaks
with Balsamic Onions and Rosemary Glaze

1 tbsp olive oil
3 large red onions, halved and cut in 1cm wedges
250g Essential Cuisine Beef Jus
½ tsp salt and ground black pepper
4 tsp brown sugar
2 tbsp balsamic vinegar
½ tsp finely chopped rosemary leaves
Steak 4 thick-cut (3cm) beef steaks, eg sirloin or fillet, at room temperature
salt and ground black pepper to season
1 tbsp olive oil
Optional: Cooked tomatoes and rocket leaves to garnish

To prepare the balsamic onions:
Heat the oil over medium heat in a saucepan. Add red onions and cook until transparent, 5 minutes. In a bowl mix the Essential Cuisine Beef Jus with salt, pepper, brown sugar and balsamic vinegar. Stir to combine. Add half of the jus mixture into the onions. Reduce heat to lowest setting and cook until tender and liquid is all but evaporated, 25 minutes. Storage: keep in the fridge for up to 2 weeks and reheat to serve.

To prepare the rosemary glaze:
Place the remaining jus mixture in a small pot with rosemary and simmer until very thick and shiny; makes approximately 100-120ml. Storage: keeps for weeks in the fridge. Reheat to serve.

To prepare steaks:
Rub 1 tsp of the olive oil into the steaks and season on both sides with salt and pepper. Heat a barbecue hot plate to high. Cook steaks 2-3 minutes on each side for medium-rare, or until cooked to your liking. Remove the steaks from the barbecue and place onto a platter in a single layer (do not stack). Rest for 5 minutes before serving.

To serve:
Place a handful of rocket on each serving plate and top with a steak. Spoon the Balsamic Onions on top and drizzle Rosemary Glaze around the plate.

Cook’s Tip: Put the rosemary glaze into a plastic squeeze bottle for easy serving.