Seared Steaks with Caramelized Onions & Cheese (New Year's Eve)
.
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
olive oil
divided, or canola oil, or any vegetable oil |
|
| 2 | large |
onions
sliced |
|
| 1 | tablespoon |
brown sugar
|
|
| ½ | cup |
beef stock
prefer low salt |
|
| 1 | tablespoon |
balsamic vinegar
|
|
| ½ | teaspoon |
salt
divided |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | pound |
beef, tenderloin
or sirloin steak, 1 to 1 1/4 inches thick, trimmed and cut into 4 |
*
|
| 4 | tablespoons |
blue cheese
or feta or goat (chevre) cheese |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
olive oil
divided, or canola oil, or any vegetable oil |
|
| 2 | large |
onions
sliced |
|
| 15 | ml |
brown sugar
|
|
| 118 | ml |
beef stock
prefer low salt |
|
| 15 | ml |
balsamic vinegar
|
|
| 2.5 | ml |
salt
divided |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 453.6 | g |
beef, tenderloin
or sirloin steak, 1 to 1 1/4 inches thick, trimmed and cut into 4 |
*
|
| 6E+1 | ml |
blue cheese
or feta or goat (chevre) cheese |
|
Directions
Heat 1 tablespoon oil over medium heat in a large skillet.
Stir in onions and brown sugar and cook, stirring often, until the onions are tender and golden brown, 15 to 18 minutes.
Pour in broth, vinegar and ¼ teaspoon salt and cook, stirring, until the liquid has almost evaporated, about 4 minutes more.
Put the onions to a bowl with a cover to keep warm.
Clean and dry the pan.
Sprinkle the remaining ¼ teaspoon salt and pepper on both sides of each steak.
Heat the remaining ½ tablespoon oil in the pan over medium-high heat.
Add the steaks and cook until browned, about 4 minutes.
Turn them over and top with cheese.
Reduce heat to medium-low, cover and cook until the cheese is melted and the steaks are cooked to desired doneness, about 4 minutes for medium-rare.
Serve with the caramelized onions, mixed greens or steamed vegetables.
