Swedish Grilled Peppercorn Steak with Onion Marmalade

Introduction

Savor the bold flavors of this Swedish-inspired Grilled Peppercorn Steak with Onion Marmalade. Using the Arteflame grill, we achieve a perfect steakhouse-quality sear at 1,000°F to lock in juices, followed by a gentle finish on the large flat cooktop to achieve the perfect doneness. This method ensures a tender, juicy steak complemented by a sweet and tangy onion marmalade—all prepared on the Arteflame grill without the need for an oven or pans.

Ingredients

• 2 ribeye steaks (1.5 inches thick)
• 2 tbsp whole black peppercorns, crushed
• Salt to taste
• 2 tbsp unsalted butter
• 2 large red onions, thinly sliced
• 1 tbsp brown sugar
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tbsp fresh thyme leaves
• Vegetable oil for lighting the grill
• Firewood for grilling

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil onto three paper napkins and place them in the grill.
2. Stack firewood over the napkins and light the paper.
3. Allow the grill to heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Prepare the Steaks

1. Season the steaks liberally with salt and crushed black peppercorns.
2. Let them sit at room temperature while the grill heats up.
3. Place butter near the cooking area to melt slightly before grilling.

Step 3: Sear and Cook the Steaks

1. Place the steaks on the center grill grate for 1-2 minutes per side to achieve a perfect sear.
2. Move the steaks to the flat cooktop griddle to finish cooking to desired doneness.
3. Remove the steaks from the grill when they are 15°F below the target temperature, as they will continue to cook after removal.

Step 4: Prepare the Onion Marmalade

1. On the griddle cooktop, melt butter and add sliced red onions.
2. Stir occasionally and allow them to caramelize for about 10 minutes.
3. Add brown sugar, balsamic vinegar, Dijon mustard, and thyme. Mix well.
4. Continue cooking until the onions are soft and jam-like, about 10 more minutes.

Step 5: Serve and Enjoy

1. Place steaks on a serving platter and spoon the onion marmalade over the top.
2. Let rest for 5 minutes before serving.
3. Enjoy this flavorful Swedish-inspired dish straight from the Arteflame grill.

Tips

• For extra flavor, add a touch of smoked salt.
• Always let the steak rest to retain juices and maximize tenderness.
• If using thicker steaks, consider wrapping them in butcher’s paper after grilling to keep them warm while resting.

Variations

1. Garlic Butter Steak: Add freshly minced garlic and extra butter while searing for a rich garlic flavor.
2. Swedish Herb-Crusted Steak: Coat the steak with minced herbs like rosemary and dill before grilling.
3. Whiskey-Glazed Steak: Deglaze the griddle with a splash of whiskey while cooking the onion marmalade.
4. Spiced Berry Reduction: Simmer crushed lingonberries with the onions for a Scandinavian twist.
5. Hot Mustard Steak: Replace Dijon mustard with Swedish hot mustard for an extra kick.

Best Pairings

• Swedish Hasselback potatoes roasted on the Arteflame griddle.
• Grilled asparagus or Brussels sprouts for a balanced meal.
• A bold red wine like Cabernet Sauvignon.
• Swedish Rye bread with a touch of butter.

Conclusion

Grilling steak on the Arteflame grill not only gives you an incredible steakhouse-quality sear but also allows for optimal heat control. By preparing the onion marmalade directly on the griddle surface, you get depth of flavor without extra cookware. Give this Swedish-inspired Grilled Peppercorn Steak with Onion Marmalade a try and make it your own with one of the delicious variations above!