2 1/2 oz (5 each) Cipolline Onions in Balsamic
8 oz Rib Eye
1 1/2 Whole Artichokes with Stems, cut in half
Take the Cipolline Onions in Balsamic and sauté them in a pan with a touch of the liquid they were packed in. While the onions are caramelizing, season your cut of steak with salt and pepper. Grill your steak to your likings. Plate the steak with the Whole Artichokes with Stems, then place the sautéed Cipolline Onions in Balsamic on top of the steak, drizzling the au jus over the steak, serve immediately.