-1/4 cup balsamic vinegar
-2 tablespoons olive oil
-1 teaspoon course-ground pepper
-4 boned rib-eye steaks (each about 1 ½ inches think and 12 ounces), excess fat-trimmed
-1 red onion, sliced into ½ inch thick rounds
-1 cup shredded or 6 ounces very thinly sliced Kerrygold Dubliner Cheese
In small bowl, mix vinegar, oil, and pepper. Lay onion and pepper rounds on a plate and brush generously with oil and vinegar mixture. Rub remaining mixture all over steaks. Let marinate 5 to 15 minutes.
Lay steaks on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill. Set onion and pepper slices alongside. Close lid on gas grill. Cook steaks 5 minutes and turn over. Top steaks evenly with cheese and continue cooking until done to your liking in center or thickest part (cut to test), about 5 to 7 minutes longer for medium-rare. Cook onion and pepper slices, turning once, until lightly browned on both sides, about 6-10 minutes total. Transfer steaks to plates. Separate onion into rings and place on steaks, along with pepper slices. Let rise in a warm place3 to 5 minutes before serving. Add salt to taste.