Recipes
Large Plates
OFYR Bonfire Ribeye Tacos
Large Plates
Sometime in the 1990s, Beantown emerged from its steak and potatoes bland food and boiled vegetable culinary reputation into a thriving metropolitan food scene. Led by local celebrity chefs such as Julia Child and Jacque Pepin who helped bring French culinary technique and tastes to Boston diners, other chefs and restauranteers followed. Soon Bostonians could eat like New Yorkers. Todd English was one of the chefs to teach locals a bit about ethnic food. Trained in Italy, English was experimental and just what yankees needed to begin experimenting with new tastes. Bonfire, a restaurant formally located inside the Park Plaza Hotel, served up "meat and potatoes" with a Latin twist. Cooked over open flames and in wood fired ovens, English's modern ethnic centric steakhouse delivered an exciting new way for locals to experiment with bold new flavors and still be able to tell themselves they were having steak for dinner. ThisBonfire inspired recipe is magic on the OFYR and delivers a fun way for guests to gather and cook around the grill together. Only the sauce is made in advance. Before guests arrive, have the onion jam bubbling in a pot over the fire and bowls of cilantro and horseradish créme fraîche sauce nearby. The tortillas are warmed as needed directly on the OFYR ring and the steak is cooked by guests to desired doneness. Serve up some ice cold bottles of India Pale Ale for a casual and exciting post-pandemic palette tingling gathering.
Read More Skip to Recipe
Share Share on Facebook Tweet Tweet on Twitter Pin it Pin on Pinterest Email this to a friend
cuisineMexican
difficultyEasy
seasonYear Round
serves4 to 6
Ingredients
- 1 cup fresh horseradish root, peeled & finely grated (4 ounces)
- 8 ounces créme fraîche
- 1/4 cup white wine vinegar
- Kosher salt
- 1 1/2 pounds red onions, thinly sliced
- 2 cups dry red wine
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves
- 2 tablespoons red wine vinegar
- 10 flour tortillas
- 2 tablespoons avocado oil
- 4 ribeye steaks, 10 ounces each excess fat trimmed, and cut into 1/4" slices against the grain
- Freshly ground black pepper, to taste
- Fresh cilantro
Directions
- Prepare theOFYR Grill.
- For the horseradish sauce: mix the first 3 ingredients insmall bowl to blend. Season to taste with kosher salt.
- For the onion jam: Combine onions, wine, honey, and thyme in alarge skillet. Place on the OFYR grate and bring to boil. Move the skillet to a lower heat area of the OFYR on the OFYR ring and simmer uncovered until wine is almost absorbed, stirring occasionally, about 1 hour. Add the red wine vinegar, stir and simmer 10 minutes to blend flavors, adding water by tablespoonfuls to moisten if jam is dry and stirring often (onions will still be slightly crunchy). Season to taste with salt and pepper. Remove from the OFYR and reserve.
- Season the steak slices withkosher saltand freshly ground black pepper. Place the steaks on a plate and refrigerate until ready to cook.Each person may cook pieces of steak on the OFYR ring to desired (donenessabout 1 minuteper side for medium-rare).
- Place a tortilla on the round grill plate and warm.
- Divide steak slices among warm tortillas. Top with onion jam, a spoonful of horseradish sauce and garnish with fresh cilantro microgreens or leaves.
Kitchen Notes
Microgreens are available in many grocery stores and while prettier for serving, regular fresh cilantro greens taste equally good. The horseradish crème fraiche may be made a day in advance, simply cover and refrigerate. The onion jam may also be prepared 1 day ahead in a skillet on a stove top burner. Cool, cover, and refrigerate. Before using jam, place in a small skillet and rewarm on the OFYR or over medium heat until just warm, adding more water by tablespoonfuls if the jam is dry.
