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.