Instructions

• Prepare the barbecue for cooking using direct high heat (260°C-290°C) and preheat as directed. See below for information on premium gas barbecue set up methods.
  Prepare the barbecue for cooking using direct high heat (250°C-290°C) and preheat as directed. See below for information on Weber Q settings and set up methods.
  Prepare the charcoal barbecue for cooking using direct high heat (260°C-290°C). See below for information on how to set up a Weber Kettle.
  Prepare your barbecue for cooking using direct high heat (260°C-290°C).
  Prepare your barbecue for cooking using direct high heat (260°C-290°C). See below for information on pellet barbecue settings and set up methods.
• Start by making the jammy balsamic onions. Add the red onion, balsamic vinegar, and brown sugar to a barbecue-safe frying pan.
• Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Add the frying pan to the barbecue and add the onions to the pan. Cook the onions over direct high heat, with the lid closed, for 12 minutes, or until they release their moisture and the liquid reduces to a syrupy consistency, stirring as needed. Remove from the barbecue and set aside.
  Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Add the frying pan to the barbecue and add the onions to the pan. Cook the onions over direct high heat, with the lid closed, for 12 minutes, or until they release their moisture and the liquid reduces to a syrupy consistency, stirring as needed. Remove from the barbecue and set aside.
  Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Add the frying pan to the barbecue over direct high heat (over the fire) and add the onions to the pan. Cook the onions over direct high heat, with the lid closed, for 12 minutes, or until the onions have release their moisture and the liquid reduces to a syrupy consistency, stirring as needed. Remove from the barbecue and set aside.
  Once your barbecue has preheated, brush the cooking grills clean with a wire brush. Add the frying pan to the barbecue and add the onions to the pan. Cook the onions over direct high heat, with the lid closed, for 12 minutes, or until the onions release their moisture and the liquid reduces to a syrupy consistency, stirring as needed. Remove from the barbecue once cooked and set aside.
  Once your barbecue has preheated to the set temperature, brush the cooking grills clean with a wire brush. Add the frying pan to the barbecue and add the onions to the pan. Cook the onions over direct high heat, with the lid closed, for 12 minutes, or until the onions release their moisture and the liquid reduces to a syrupy consistency, stirring as needed. Remove from the barbecue and set aside.
• Meanwhile, coat the steak with olive oil and season with salt and pepper.
• Grill the steak over direct high heat, with the lid closed, for 2.5 to 3 minutes per side for a medium-rare result, or until cooked to your liking.
• Remove the steak from the barbecue and leave to rest for a couple minutes before slicing.
• Arrange the chips on a serving platter. Thinly slice the steak and drape it over the chips. Top with the caramelised, jammy balsamic onions, and capers, then finish with a scatter of parsley. Enjoy immediately
• Related Grill Skills

  Direct cooking on a premium gas barbecue
• Related Grill Skills

  Direct Heat on a Weber Q (<2023)
• Related Grill Skills

  57cm Kettle Charcoal Barbecue Setup – Direct Cooking
• Related Grill Skills

  Direct Cooking on a Pellet Barbecue