Grilled Steak with Grilled Onion Cab Sav Butter

The steak – buy what you like and what you can afford. Treat the beef well, bring up to room temperature before you grill it and season just before grilling.

Onion Butter

½ pound of unsalted butter – room temperature
1 large red onion peeled – cut into large rings
500 ml cab sav wine  - reduced to 100 ml
Chopped Italian parsley – 1tablespoon
Salt and pepper to taste

Brush the onions with oil and grill over high heat, on both sides, so that the onion has good well defined grill marks. Dice into small pieces, 1/8 of an inch cubed. Reduce the red wine and allow to cool to room temperature.  Combine the wine and onions with the butter, adding the chopped parsley and seasoning with the salt and pepper. Place the butter in wax paper and into a sausage shape. Chill in the fridge for up to 4 hours.

Grill the steak to your liking. Cut a round of the butter and place on top of the hot steak right off the grill.
Enjoy with a glass of the wine you used to make the butter.