• 1 1/2 pounds Vidalia or Bermuda onions, peeled
• 2 teaspoons unsalted butter
• 3/4 teaspoon kosher salt
• 1/2 teaspoon sugar
• 1 to 2 teaspoons balsamic vinegar
• Freshly ground black pepper

SZECHWAN PEPPER RUB

• 1 teaspoon Szechwan peppercorns
• 1/2 teaspoon white peppercorns
• 1/2 teaspoon black peppercorns
• 1/4 teaspoon allspice berries
• 1 1/4 pounds beef skirt, hanger, or strip steak or buffalo sirloin or shell steak, trimmed of all fat
• 1 teaspoon vegetable oil
• Kosher salt
• Scant 1 teaspoon finely grated ginger
• Port Wine Sauce (page 637), Balsamic Syrup (page 636), or Red Wine Essence (page 639) (optional)

To make the onions, slice the onions in half through the stem. With a mandoline or vegetable slicer or a thin sharp knife, cut lengthwise into 1/8-inch slices. (You should have about 6 cups.)

In a large nonstick skillet, melt the butter over moderately low heat. Add the onions, sprinkle with 1/2 teaspoon of the salt, and toss to coat. Cover and cook until the onions have released their liquid, about 13 minutes.

Uncover the pan, increase the heat to moderate, and cook slowly, stirring occasionally, until the liquid has evaporated, about 10 minutes. Sprinkle the onions with the sugar and continue cooking, stirring frequently, until they are golden brown and caramelized, about 10 minutes longer. Sprinkle with the balsamic vinegar and toss until the vinegar has evaporated. Add the remaining 1/4 teaspoon salt, and season generously with pepper. Remove from the heat and cover to keep warm.

Meanwhile, prepare the pepper rub: In a small heavy skillet, toast the peppercorns and allspice over moderate heat, shaking the pan occasionally, until fragrant, about 3 minutes. Transfer to a blender or spice grinder and grind to a fine powder. Strain the spices into a small bowl and return the coarse bits to the blender. Blend again and strain.

Pat the steaks dry with paper towels; rub lightly with a little of the oil. Sprinkle lightly with salt and massage the ginger into the steak; then rub the pepper rub over them.

Heat a grill pan or heavy nonstick skillet over high heat. Lightly oil the grill pan, if using, or swirl the remaining oil in a nonstick skillet. Add the steaks to the pan and cook until little droplets of blood form on the surface, about 4 minutes. Turn the steaks over and continue cooking until droplets of blood form on the top again, another 3 to 4 minutes, for rare.

Transfer the steaks to a cutting board and let rest for 5 to 10 minutes. With a thin sharp knife, slice the steaks on a slight angle against the grain. Sprinkle the meat with a little salt and arrange the slices on four warm dinner plates. Nestle a mound of onions next to the steak, drizzle a little of the optional sauce around the meat, and serve at once.

IN ADVANCE

You can prepare the Szechwan pepper rub up to 2 days ahead and the onions up to 6 hours ahead; cover and leave at room temperature. About 5 minutes before serving, sauté the onions in a hot pan until warm
through.