Steak with Charred Onions and Balsamic Sauce
by Katie VanClieafCategory
dinner
Ingredients
1 cup of Balsamic Vinegar
1 shallot, peeled and cut in half
-
1 tablespoon of butter, cut in half
1 cup of red wine
Salt and Pepper to taste
4 teaspoons of olive oil
1 sweet onion, sliced into 1/4 thick rounds
Salt and Pepper to taste
1lb of Duncan Farms Steak
Balsamic Vinegar Wine Sauce
Steak and Onion
Directions
Balsamic Vinegar Sauce
In a saucepan add wine, vinegar, and shallot and cook on a medium-high heat until it is reduced to about 1/3 cup, and the sauce has thickened. TIP: try dipping the back of a spoon into the sauce. If it coats it without running down quickly your sauce is done.
Take the sauce off the heat and discard the shallot. Whisk in your butter, one half at a time and season with salt and pepper. Keep the sauce warm until ready to serve.
Steak and Charred Veggies
Heat a cast iron skillet over high heat and add 2 tsp of oil. Place onion in skillet and cook until lightly charred on each side. Transfer to paper towels.
Use remaining oil on steak and season them with salt and pepper. Put skillet on high heat again and when the skillet is hot sear the meat for 3-4 minutes on each side ( this will come out rare, cook longer to your preference and for type of steak cut).
Place steak on a plate, top with onions and spoon 2 tablespoons of sauce over each steak.