Instructions

Julienne red onions. Peel the garlic and remove the central seeds, crush it in a mortar with a few grains of thick salt. when crushed, add about 10 ml. olive oil, stir well and marinade the steaks with this oil, let them rest about 20 min. In a skillet, melt a knob of butter with a bit of olive oil, add the chopped onion, a sprig of thyme and rosemary , season and let it poach medium heat for 5 min.
Add the balsamic vinegar and Worcestershire sauce when the onion is almost poached, lower the heat and let it cook for about 7 more minutes. If necessary, we can add some beef broth or water if the onion is too dry. Brown the steak to taste on a grill where we will have already melted some butter with oil. Once browned, incorporate the  entrecôtes to the pan where onions are, let the whole cook for a couple of minutes to unify the flavors. Serve the steak covered with onions and accompanied by French fries, boiled or mashed potatoes.