6 (6-ounce) flatiron steaks (also sold as top boneless chuck)
Salt, plus 2 tablespoons salt
Freshly ground black pepper, plus 1 tablespoon pepper
2 tablespoons garlic powder
1 cup red wine, divided, plus 1/2 cup
1/4 cup butter
1 small onion, finely chopped
1/4 cup all-purpose flour
1 pint veal stock
3 pounds red bliss potatoes with skin on, scrubbed and cut into quarters
1/2 cup canola oil, plus 1/4 cup
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
4 medium red onions, very thinly sliced
1/2 cup honey
1/4 cup red wine vinegar
2 tablespoons hot sauce (recommended: Tabasco)
1/2 cup grape jelly
1/4 cup canola oil
1/4 cup stick butter, cubed
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