Full-flavors abound in this meat and potatoes meal. A sweet onion marmalade tops the steak and a blue cheese gratin provides a delicious contrast.
2 tbsp. butter
2 tbsp. olive oil
2 red onions, thinly sliced
6 yellow onions, thinly sliced
4 shallots, thinly sliced
2 cups red wine
2 tsp. dried thyme
1⁄4 cup honey
1 qt. milk
1⁄2 cup blue cheese, crumbled
1⁄2 cup heavy cream
3 lb. potatoes, peeled, thinly sliced
4 tbsp. butter
Freshly grated nutmeg, to taste
8 6-oz. hanger steaks, seasoned
1. In a skillet over medium heat, melt butter and oil. Sauté onions and shallots until caramelized. Deglaze pan with red wine, reduce. Stir in honey, thyme and season to taste. Cook until thickened.
2. In a saucepan, scald milk and set aside. In a bowl, blend together blue cheese and cream. Reserve.
3. Layer half the potatoes in a buttered gratin dish. Season with nutmeg, salt and pepper. Dot potatoes with half of the blue cheese mixture and layer with remaining potatoes. Season again, and dot with remaining blue cheese mixture and butter. Pour milk over top.
4. Bake gratin in a hot 375° F. oven until golden and crisp, about 1 1⁄2 hr.
5. In a hot, dry skillet cook steaks to desired doneness. Serve steaks topped with onion marmalade and blue cheese gratin cut into rounds, if desired.