Sometime in the 1990s, Beantown emerged from its steak and potatoes bland food and boiled vegetable culinary reputation into a thriving metropolitan food scene. Led by local celebrity chefs such as Julia Child and Jacque Pepin who helped bring French culinary technique and tastes to Boston diners, other chefs and restauranteers followed. Soon Bostonians could eat like New Yorkers. Todd English was one of the chefs to teach locals a bit about ethnic food. Trained in Italy, English was experimental and just what yankees needed to begin experimenting with new tastes. Bonfire, a restaurant formally located inside the Park Plaza Hotel, served up "meat and potatoes" with a Latin twist. Cooked over open flames and in wood fired ovens, English's modern ethnic centric steakhouse delivered an exciting new way for locals to experiment with bold new flavors and still be able to tell themselves they were having steak for dinner. This Bonfire inspired recipe is magic on the OFYR and delivers a fun way for guests to gather and cook around the grill together. Only the sauce is made in advance. Before guests arrive, have the onion jam bubbling in a pot over the fire and bowls of cilantro and horseradish créme fraîche sauce nearby. The tortillas are warmed as needed directly on the OFYR ring and the steak is cooked by guests to desired doneness. Serve up some ice cold bottles of India Pale Ale for a casual and exciting post-pandemic palette tingling gathering.
cuisine Mexican
difficulty Easy
season Year Round
serves 4 to 6


  • 1 cup fresh horseradish root, peeled & finely grated (4 ounces)
  • 8 ounces créme fraîche
  • 1/4 cup white wine vinegar
  • Kosher salt
  • 1 1/2 pounds red onions, thinly sliced
  • 2 cups dry red wine
  • 2 tablespoons honey
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons red wine vinegar
  • 10 flour tortillas
  • 2 tablespoons avocado oil
  • 4 ribeye steaks, 10 ounces each excess fat trimmed, and cut into 1/4" slices against the grain
  • Freshly ground black pepper, to taste
  • Fresh cilantro


  1. Prepare the OFYR Grill.
  2. For the horseradish sauce: mix the first 3 ingredients in small bowl to blend. Season to taste with kosher salt.
  3. For the onion jam: Combine onions, wine, honey, and thyme in a large skillet. Place on the OFYR grate and bring to boil. Move the skillet to a lower heat area of the OFYR on the OFYR ring and simmer uncovered until wine is almost absorbed, stirring occasionally, about 1 hour. Add the red wine vinegar, stir and simmer 10 minutes to blend flavors, adding water by tablespoonfuls to moisten if jam is dry and stirring often (onions will still be slightly crunchy). Season to taste with salt and pepper. Remove from the OFYR and reserve.
  4.  Season the steak slices with kosher salt and freshly ground black pepper. Place the steaks on a plate and refrigerate until ready to cook. Each person may cook pieces of  steak on the OFYR ring to desired (doneness about 1 minute per side for medium-rare). 
  5. Place a tortilla on the round grill plate and warm. 
  6. Divide steak slices among warm tortillas. Top with onion jam, a spoonful of horseradish sauce and garnish with fresh cilantro microgreens or leaves.