A couple of quick experiences I thought Id pass on.....
First, the wife does this and now I LOVE it. Basically you julienne an onion and soak it in ice water 1/2 or so before serving. Removes all the bitternesss in the onion and makes it perfect for serving in salads and what not. Some sliced onion prepped in that fashion served atop some sliced tomatoes and some oil vinegar dressing is might tasty!
Next, picked up some sirloin steak at henrys and knowing its not ribeye tried something new. I made a garlic and herb butter with 1/4 cup butter, 4 or 5 garlic cloves, some garlic powder, and some dried parsley and mixed it together and put it in the fridge for an hour or so. Then I took the steak and used some charbroil dry rub someone gave and grilled it medium rare. I let it sit for about 10 minutes and then served it with the garlic butter on top in a small scoop. It was perfect in the steak was uber juicy, the spicyness of the dry rub was offset by the cool herb butter. The steaks were 2.99 lb and the family pack was 2 huge steaks that I cut into 4 smaller cuts. After the meal I came to the conclusion that on a cent by cent basis, clearly the best steak I ever had considering each steal cost roughly $1.75.
If you have a lesser cut/quality of steak this is a perfect way to disguise it.