Name: Rib-Eye Tacos with Onion Jam and Horseradish Crème Fraîche
Yield: Makes 10
Ingredients: 1 cup finely grated peeled fresh horseradish root (about 4 ounces); 1 8-ounce container crème fraîche or sour cream; 1/4 cup white wine vinegar; Coarse kosher salt; 1 1/2 pounds red onions, very thinly sliced; 2 cups dry red wine; 2 tablespoons honey; 1 tablespoon chopped fresh thyme; 2 tablespoons red wine vinegar; 10 7- to 8-inch-diameter flour tortillas, each cut into 5-inch square; 2 tablespoons olive oil; 4 9- to 10-ounce boneless rib-eye steaks, excess fat trimmed; Fresh cilantro sprigs

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Rib-Eye Tacos with Onion Jam and Horseradish Crème FraîcheBrian Leatart

Although Bonfire is known for its meat dishes prepared in various global styles, the restaurant's taco bar is where the small plates trend is stoked.

Market tip:

Fresh horseradish root looks like a knottier cousin of the parsnip. Use a vegetable peeler to peel away the skin, then a box grater, food processor, or Microplane for grating. If the fresh root is unavailable, substitute 1/4 cup of prepared horseradish in this recipe.

Recipe notes

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