Marinate steaks in Worcestershire sauce, olive oil, garlic and pepper for one hour. Room temperature. Blanch cippoline in sauce pot of boiling water for one minute. Drain, cool and peel. In heavy skillet over medium high heat add onions and cook until tender and brown on both sides, turning often (6-8 min). Set aside. Burn skin of red peppers over an open flame until black and well charred. Place in plastic bag and set aside to cool. Once peppers have cooled, peel and cut into ¼ in. thick strips. Set aside with onions. Drizzle with vinegar glace and let sit. Remove meat from marinade. Season with salt and pepper to taste. Grill on hot grill 3 minutes on each side for the grill marks. Finish in hot over at 350 degrees cooking meat until it reached temperature of 135 degrees. (Use a meat thermometer to check temp). When meat is cooked let rest for 5 min. Pour over meat a serving of peppers and onions, drizzle again with vinegar glaze. Serve with salad. (Serves 6 people)
For Balsamic vinegar glaze:
Add balsamic vinegar, water and brown sugar to a small sauce pan and slowly simmer until it reaches the thickness of a glaze. Stir frequently to keep from burning.