This is a great appetizer — all the “parts” can be prepped and made in advance, and put together right before serving assembly line style. The recipe is from Billy Parisi — if you don’t know him, look him up. I use a good number of his recipes.

INGREDIENTS
2 T. unsalted butter
1 peeled and thinly sliced red onion
1 t. sugar
1 1/2 T. balsamic vinegar
oil for frying (I love Graza)
1 – 2 thinly sliced Yukon gold potatoes or 1/4″ slices of cucumber, potato chip. (figure out how many appetizers you want to make, and what kind of base you want the steak to sit on)
1 – 2 eight oz pieces of steak — ribeye, filet mignon, your choice. I usually only make about 16-20 pieces, so one small steak is plenty
steak rub of your choice, or just use salt and pepper
1 cup baby arugula, or a mix of sprouts
1 small box of Boursin (5.2 oz) or a soft cheese of your choice
Some thinly sliced green onions or chives for garnish.
sea salt and pepper

DIRECTIONS
1. Add the butter to a medium-sized saute pan over low heat and cook the onions with the sugar for 30 minutes or until very soft and caramelized. Finish by mixing in the balsamic vinegar. Keep warm.
2. In the meantime, add enough oil to a medium sauce pot to measure 2″ in depth, and heat over medium heat until it reaches 350 degrees F.
3. Add 6 – 10 potato slices (If that’s what you choose as a base), and cook for 1 – 2 minutes until they are browned and crispy on both sides. Cook in batches until all slices have been fried. Set on a paper towel and season potatoes with salt and pepper.
4. Add 1 – 2 tablespoons of cooking oil to a medium sauté pan over high heat and cook steak for 3 – 4 minutes per side until it is done to your liking. I like my steak medium. Set steak on a plate to rest until for 2 – 3 minutes, and then thinly slice it. Or you can skip the cooking steps and grill your steak on a barbecue.
5. To plate: Place few leaves of arugula or some micro greens on the potato chips you made, or a cucumber slice if that’s what you chose. Then layer on some steak, caramelized onion, and a tiny drizzle of balsamic. Top with some Boursin cheese — garnish with some finely sliced green onions or chives. Serve!

DIRECTIONS