Instructions: To prepare the Pickled Onion: Cut the onion in half through the root end. Trim off the ends. Slice the onion as thinly as possible and place the slices in a nonreactive, shallow glass dish. Add the remaining onion ingredients and toss together to dissolve the salt and sugar. Set aside at room temperature for about 3 hours, stirring the onion occasionally.

Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with oil. Mix the paprika, brown sugar, salt, and pepper in a small bowl and sprinkle the seasonings on both sides of the steaks.

Grill the steaks over Direct Medium heat until the internal temperature reaches 145 degrees for medium-rare, 8 to 10 minutes, turning once halfway through grilling time. Remove the steaks from the grill and allow to rest for 2 to 3 minutes.

Strain the onions in a sieve. Serve the steaks warm with the pickled onions on top and mashed sweet potatoes on the side, if desired.

This recipe yields 4 servings.

Wine Recommendation: Zinfandel, the red one, fits like a glove around this meal.

Beer Recommendation: It may be time for a dark ale with some underlying sweetness, such as a Guinness.

Comments: An expertly grilled steak is often more than enough for good eating, but for a bit of the unexpected, serve some pickled onions, which contribute a sweet-sour quality and easy crunch.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.