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Beef steak with Fontina, onions & balsamic


  • Heat a little oil in a heavy-bottomed pan and gently sauté the red onions, anchovies and garlic until lightly caramelised, regularly stirring.
  • Then add about 1 cup stock with the balsamic, seasonings and sage. Mix well and cook until reduced to sauce consistency, adding more stock as necessary. Taste for seasoning and stir through 1 tbsp chopped parsley.
  • When the sauce is almost ready, batten out the steaks, season and cook to the desired degree on a lightly oiled, preheated ridged grill (or BBQ).
  • Place the steaks on individual plates, lay the sliced cheese on top, spoon the sauce over and serve with your favourite steamed green vegies on the side.


  • olive oil
  • 2 red onions, finely sliced
  • 2-3 anchovies, chopped
  • 1 garlic clove, crushed
  • 1-2 cups beef stock
  • ½ cup balsamic vinegar
  • sea salt & freshly ground pepper
  • 6 fresh sage leaves, very finely sliced
  • 2 heaped tbsp chopped fresh parsley
  • 4 x 180 gm porterhouse steaks, trimmed of all fat & sinew
  • Fontina cheese, finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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