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1
To make the onions, slice the onions in half through the stem.
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2
With a mandoline or vegetable slicer or a thin sharp knife, cut lengthwise into 1/8-inch slices.
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3
(You should have about 6 cups.)
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4
In a large nonstick skillet, melt the butter over moderately low heat.
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5
Add the onions, sprinkle with 1/2 teaspoon of the salt, and toss to coat.
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6
Cover and cook until the onions have released their liquid, about 13 minutes.
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7
Uncover the pan, increase the heat to moderate, and cook slowly, stirring occasionally, until the liquid has evaporated, about 10 minutes.
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8
Sprinkle the onions with the sugar and continue cooking, stirring frequently, until they are golden brown and caramelized, about 10 minutes longer.
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9
Sprinkle with the balsamic vinegar and toss until the vinegar has evaporated.
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10
Add the remaining 1/4 teaspoon salt, and season generously with pepper.
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11
Remove from the heat and cover to keep warm.
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12
Meanwhile, prepare the pepper rub: In a small heavy skillet, toast the peppercorns and allspice over moderate heat, shaking the pan occasionally, until fragrant, about 3 minutes.
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13
Transfer to a blender or spice grinder and grind to a fine powder.
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14
Strain the spices into a small bowl and return the coarse bits to the blender.
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15
Blend again and strain.
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16
Pat the steaks dry with paper towels; rub lightly with a little of the oil.
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17
Sprinkle lightly with salt and massage the ginger into the steak; then rub the pepper rub over them.
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18
Heat a grill pan or heavy nonstick skillet over high heat.
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19
Lightly oil the grill pan, if using, or swirl the remaining oil in a nonstick skillet.
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20
Add the steaks to the pan and cook until little droplets of blood form on the surface, about 4 minutes.
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21
Turn the steaks over and continue cooking until a droplet or so of blood forms on the top again, another 3 to 4 minutes, for rare.
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22
Transfer the steak to a cutting board and let rest for 5 to 10 minutes.
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23
With a thin sharp knife, slice the steaks on a slight angle against the grain.
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24
Sprinkle the meat with a little salt and arrange the slices warm diner plates.
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25
Nestle a mound of onions next to the steak.
