Grill Out

Paprika Rubbed Steaks with Pickled Onions

• 1small red or sweet yellow onion
• 2tablespoons fresh lemon juice
• 2tablespoons red wine vinegar
• 2teaspoons granulated sugar
• 1teaspoon kosher salt
• 1/4teaspoon dry mustard
• Rub
  • 1teaspoon paprika
  • 1/2teaspoon light brown sugar
  • 1/2teaspoon kosher salt
  • 1/2teaspoon ground black pepper
•  
  • 4New York strip steaks, each about 8 ounces and 1 inch thick
  • Extra-virgin olive oil

1. Cut the onion in half lengthwise through the root end. Trim off the ends. With a very sharp knife, cut the onion into paper-thin slices and place in a shallow dish, such as a glass pie plate. Add the lemon juice, vinegar, sugar, salt, and mustard, and toss to dissolve the salt and sugar. Set aside at room temperature for about 3 hours, stirring the onion occasionally.

2. In a small bowl combine the rub ingredients. Brush both sides of the steaks with oil and season evenly with the rub. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

3. Prepare the grill for direct cooking over high heat (450° to 550°F).

4. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Strain the onions in a sieve. Serve the steaks warm with the pickled onions on top.