Caramelization is a beautiful thing. Quite honestly, I don't really understand how someone can NOT like what it does to food. I feel like caramelization is a technique that elevates the flavor of food in special way.
I'm fascinated by the process. When I slice onions, and place them in a medium hot pan with a type of fat (usually olive oil) - the begin by "sweating". Ever see a recipe that calls for that? Just think of the onions when they are translucent. You can stop the process there - and add whatever else the recipe calls for, and you would achieve a certain type of flavor. Usually sweet, and mild. However, for an even deeper, more complex flavor - you keep going...
Keep the process going until - essentially the "sweat" evaporates and the natural sugars in the onion (in this case) start the browning, or caramelization process. You can stop when it turns that beautiful caramel color - or you can even keep going until you reach the "charred" state.
I doubt that this is even a true cooking technique, but I have seen it in many restaurants I have worked through and on many menus. I have heard many discussions about how this cannot be very healthy for you. (oh.. but tastes so good) I think the concern is primarily on an outdoor grill - where the flames can touch the food and produce high amounts of carbon.
I'm not food scientist, just someone who's really passionate about food - and this recipe. (Which happens to be cooked on an outdoor grill)
Beef Used: Spices used:
Beef shoulder steak Kosher salt
Fresh cracked black pepper
Important points to remember:
-Rub the steak liberally with oil first, and then spices. Allow to sit for at least an hour (or more)
-Slice onion into about 1/2 inch rounds and coat with oil & season before placing on the outdoor grill
-Do not cook this beef too long - in order to keep it on the tender side.
-You must allow the meat to rest a bit once off the grill - to allow the juices to get back into the meat (and not on your cutting board)
-You must slice the meat across the grain to ensure ultimate tenderness with this cut of meat!! A good explanation can be found here The Hungry Mouse