Name: Grilled T-Bone Steaks with Balsamic Onion Confit
Yield: Makes 4 servings
Ingredients: 1 tablespoon unsalted butter; 3 large onions, peeled and sliced about 1/2 inch thick; Pinch of salt; 3 tablespoons balsamic vinegar; 3 tablespoons honey, preferably acacia honey; 4 14-ounce T-bone steaks; 1/2 teaspoons salt; 1/2 teaspoon freshly ground black pepper

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Grilled T-Bone Steaks with Balsamic Onion ConfitBen Fink

There aren't many dishes more satisfying than a sizzling steak with a full complement of savory side dishes. Alex Rodriguez likes his sides tasty and free of unnecessary fat and calories. This slow-cooked confit (a French culinary term referring to an ingredient slowly cooked in its own juices) fits the bill, and leftovers can be refrigerated for the next day. Add some steamed spinach and oven-roasted sweet potatoes as a well-balanced complement to the steaks, and you've got a dinner that knocks it out of the park.

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