I keep promising you a recipe for a fabulous steak and I'm going to deliver it today! This was our Valentine's entrée and I've made it again since then. So we must've liked it! It's a recipe that came with our Sunset Wine Club wine-o-the-month. The day I shopped for the meat, the store was doing an in-house demonstration for Balsamic Steaks (a bit different in that it had a Balsamic Vinegar Sauce) and they used tri-tip strips. They were tender AND on sale so I picked some up.
It will take a little while for the onions to cook down so be sure to allow a little extra time. Your house will smell divine! There's no other way to describe it!!
Even before you pour in the balsamic vinegar, they will get this gorgeous caramel brown color and you'll have to fight the temptation to eat them up before you cook your steak!
Even though this recipe says to sear the steaks in the pan, then finish them off in the oven, I think you would totally enhance the flavor by grilling them, either in an indoor grill pan or outside on the real deal.
Steak with Balsamic Onions
- 2 T. butter, divided
- 2 T. olive oil, divided
- 2 sweet onions (1 ½ lbs. total), such as Walla Walla, Vidalia, or Maui, slivered lengthwise
- About ½ t. salt
- ½ t. sugar
- 2 T. balsamic vinegar
- 1 T. fresh thyme leaves, divided
- 4 boned tender beef steaks (about 1-1 ½ inch thick and 9-12 oz.), such as New York Strips or Rib Eyes
- ¼ c. freshly cracked multicolored peppercorns
Melt 1½ T. butter with 1½ T. olive oil in a large frying pan over medium heat. Add onions and stir in ½ t. salt. Cover and cook, stirring occasionally, untio onions are limp, about 8 minutes. Uncover and sprinkle with sugar. Increase heat to medium-high and stir often until onions begin to brown, 5 to 7 minutes. Add balsamic vinegar and 1½ t. thyme leaves; stir often until liquid has evaporated, 1-2 minutes longer.
Preheat oven to 375˚. Rinse steaks and pat dry. Sprinkle both sides lightly with salt, then coat with cracked pepper. Melt remaining ½ T. butter with ½ T. olive oil in a large oven-proof frying pan over medium-high heat (divide between two pans if there's not enough room for steaks in one). Add steaks and cook until well browned on the bottom, 4-5 minutes. Turn steaks over and cook until beginning to brown on the other side, about 2 minutes. Transfer pan to oven and bake until steaks are medium-rare (still pink in the center; cut to test), 7-8 minutes, or until as done as you like (steaks will continue cooking for a few minutes after you take them out of the oven).
Transfer steaks to warm plates. Spoon onions over the top and sprinkle with remaining 1½ t. thyme leaves.
And since I haven't yet found a place to upload files … I'll get a link for you to print this off later, 'K?!