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Recipe from Weber's Real Grilling™ by Jamie Purviance

Paprika-Rubbed Steaks with Pickled Onions

  • People

    Serves 4

  • Grilling Time

    6 to 8 mins

  • Prep Time

    10 mins

  • Marinating Time

    3 h

Serves 4
Grilling Time
6 to 8 mins
Prep Time
10 mins
Marinating Time
3 h

the Ingredients

20151023095353 Row Redmeat 58
  • 1 small red or sweet yellow onion
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • ¼ teaspoon mustard powder


  • 1 teaspoon paprika
  • ½ teaspoon brown sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 New York strip steaks, each 8 to 10 ounces and 1 inch thick, trimmed of excess fat
  • Extra-virgin olive oil


  • 01Cut 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 nonreactive shallow dish, such as a glass pie plate. Add the lemon juice, vinegar, sugar, salt, and mustard powder, and toss to dissolve the salt and sugar. Set aside at room temperature for about 3 hours, stirring the onion occasionally.
  • 02In 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.
  • 03Prepare the grill for direct cooking over high heat (450° to 550°F). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  • 04Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, 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 fine-mesh sieve. Serve the steaks warm with the pickled onions on top.

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