Egremont— Our dear friends Marc and Kenny are true gourmands. Kenny is the chef of their household, and Marc, a Brit, the consummate storyteller. Being lucky enough to get a seat at their table is a true gift, and reciprocating is a self-imposed challenge requiring both a tasty dish and a story.
Here is the story: Turning the clock back twenty or so years, I was invited to a friend’s birthday party that took place in a Chinese restaurant in downtown Manhattan. Having arrived a few minutes late, I was directed to the only remaining seat next to a man that appeared in his 70’s, with whom I was immediately engaged in conversation. It turned-out we were both proud New Yorkers. I grew up in the Bronx, my new friend, Queens. As we began reminiscing about our childhoods, I couldn’t help taking great pleasure in the deep resonance of his voice. As our conversation went on, I offered what I felt was a compliment. “You know, you look and sound just like my favorite singer.”
“Really,” he said. “Who’s that?”
“Tony Bennett,” I replied.
“Well,” came the reply. “I am Tony Bennett.”
I offered this story accompanied by a deliciously grilled medium-rare ribeye served along a side of roasted Cipollini onions and a glass of red wine. Not only do these sweet onions taste great, they require only minutes of prep, and in the process, you’ll discover Urfa Biber, mystical, smoky, aromatic pepper flakes from Turkey.
Roasted Cipollini Onions
Onions:
12 medium Cipollini onions (available at Guidos)
1/4 cup olive oil
1 teaspoon salt
1 grind black pepper
1 teaspoon Urfa Biber pepper flakes (available online or at any herb store)
Steak:
32 ounce ribeye steak, well marbled
2 tablespoons kosher salt
2 teaspoons black pepper
1 teaspoon vegetable oil
To prepare the steak, salt heavily on both sides, adding a few grinds of black pepper and a thin coat of vegetable oil. Refrigerate for a few hours or overnight.
An hour before you’re ready to grill the steak, rinse 12 medium Cipollini onions. Dry well, and add to a bowl with a dash of olive oil, salt, black pepper, and a sprinkle of the Urfa Biber pepper flakes until coated.
Add the onions to a lightly oiled baking dish and roast at 400 degrees for thirty to forty minutes. When done, the onions should feel soft when pressed with your thumb.
Now, with your grill turned up to 500 degrees, cook each side of the steak for four minutes for medium rare to rare.
Let the steak rest for about ten minutes. Slice across the grain. Serve alongside the onions and a green salad.
This dish serves four, so invite three friends and add a story of your own!
