Steak with Honeyed Red Onions
Submitted by BreadLady
Pan-seared pepper-crusted top loin steak topped with honey-glazed red onions in a red wine vinegar and thyme reduction. A fast bistro-style steak dinner for two.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40 minThis is weeknight steak with restaurant-level payoff. A quick soak in red wine vinegar, honey and thyme softens sliced red onion while you pepper-crust the top loin, and the same skillet pulls double duty as sear pan and sauce pot.
Cracked black pepper gets pressed hard into both sides of the meat so it forms a proper crust instead of sliding off in the pan. After the steak comes out, the vinegar-honey onions hit the drippings and reduce into a glossy, slightly jammy topping. Returning the steak to the pan for a few minutes lets the sauce baste the crust and the onions cling.
Chef Tips
- Pat the steak dry before the pepper goes on. Surface moisture will steam the crust off in the pan.
- Use a nonstick or well-seasoned skillet. The honey will scorch on bare stainless once the onions go in.
- Pull the steak at 130°F (54°C) for medium-rare before it goes back into the sauce. The return to the pan will push it a few more degrees.
- Rest the finished steak 5 minutes before slicing against the grain.
Variations
- Swap top loin for flank or sirloin and slice thin across the grain over the onions.
- Use balsamic vinegar in place of red wine vinegar for a deeper, sweeter glaze.
- Finish with a handful of crumbled blue cheese for a sharper, richer plate.
Ingredients
Directions
In a medium nonreactive mixing bowl, stir together red wine vinegar, honey and thyme.
Add onion slices to the vinegar mixture.
Let stand while preparing meat, stirring occasionally.
Meanwhile, trim fat from the meat; cut into serving-sized pieces.
Sprinkle both sides of steak with cracked pepper, pressing pepper onto the surface of the meat.
In a large nonstick skillet over medium-high heat, cook steaks for 10 minutes, turning once.
Remove steaks to a plate, reserving drippings in skillet.
Add the onion mixture to the drippings in the skillet.
Cook over medium heat for 3 to 4 minutes or until onions are just crisp-tender, stirring occasionally.
Return steaks and any meat juices that accumulated on the plate to the skillet.
Reduce heat to medium-low.
Cook, uncovered, 3 to 4 minutes or until steak is desired doneness and liquid is slightly reduced, occasionally spooning the cooking liquid over the steaks.
To serve, transfer steaks to serving plates.
Stir snipped parsley into onion mixture.
Spoon the onion mixture over the steaks.
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