Grilled Rib-Eye Steak with Mustard, Onions, and Caraway

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By Joyce Goldstein

Published 1992

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Here’s a dish that could be Hungarian or from the north of Italy at the Austro-Hungarian border, but surprisingly, the recipe that inspired it was found in a Russian cookbook. Mustard seems to be a key for enlivening the flavor of a good piece of meat no matter what the province. The caraway adds another dimension to the cooked onions that makes me want to serve potato pancakes or strudel with the steak. But, mashed potatoes would work just as well.