Grilled rib-eye with stuffed cabbage and red onion confit Recipe - (4.7/5)

Ingredients

• STEAKS
• 2 (1- to 1 1/4-inch-thick) boneless rib-eye steaks (about 1 pound each)
• 1 tablespoon green peppercorns, roughly chopped
• 3 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• RED ONION CONFIT
• 1 medium red onion, thinly sliced
• 2 tablespoons unsalted butter
• 6 tablespoons white wine vinegar
• Fine sea salt
• 1 cup dry red wine
• STUFFED CABBAGE
• Unsalted butter for greasing ramekins
• 1/2 cup finely chopped yellow potato
• 1/2 cup finely chopped zucchini
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped carrot
• 2 tablespoons extra-virgin olive oil
• 4 large Savoy cabbage leaves