Pan Seared Steaks With Balsamic Onions |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Balsamic vinegar helps to brown the onions and enhances the flavor of a quick pan sauce. This works best with steaks 1 - 1 1/4 inches thick. Cooking time given yields a medium rare steak. Recipe found in Cook's Country. Ingredients:
3 tablespoons vegetable oil |
2 large red onions, large, peeled & cut into 1/2 slices, rings separated |
1/2 teaspoon salt |
3 (8 -10 ounce) boneless strip steaks |
3 garlic cloves, minced |
1/2 cup balsamic vinegar, plus |
1 tablespoon balsamic vinegar |
1 teaspoon fresh rosemary, minced |
1 tablespoon light brown sugar |
salt |
pepper |
Directions:
1. Heat 2 tablespoons of the oil in a large heavy skillet over medium heat.
2. Add onions & salt and cook, stirring often, until lightly browned, about 10 minutes. Transfer to a bowl. Wipe out skillet with paper towels.
3. Add remaining oil to skillet & adjust flame to medium high.
4. Pat steaks dry & add to oil. Leave them alone for for 4-5 minutes then flip & cook other side 3-4 minutes. Remove & wrap tightly in foil.
5. Discard any remaining fat in skillet, return onions to pan & reduce temp to medium. Add garlic & cook 30 seconds.
6. Add 1/2 cup vinegar, rosemary and brown sugar and cook, scraping up browned bits, until thick & syrupy, about 2 minutes.
7. Unwrap steak & pour any accumulated juices in skillet along with remaining vinegar. Salt & pepper to taste.
8. Slice steaks crosswise in 1/4 slices & serve topped with onions & sauce.
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