1/1 Photo of Pan Seared Steaks With Balsamic Onions
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.
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- 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
- 1Heat 2 tablespoons of the oil in a large heavy skillet over medium heat.
- 2Add onions & salt and cook, stirring often, until lightly browned, about 10 minutes. Transfer to a bowl. Wipe out skillet with paper towels.
- 3Add remaining oil to skillet & adjust flame to medium high.
- 4Pat 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.
- 5Discard any remaining fat in skillet, return onions to pan & reduce temp to medium. Add garlic & cook 30 seconds.
- 6Add 1/2 cup vinegar, rosemary and brown sugar and cook, scraping up browned bits, until thick & syrupy, about 2 minutes.
- 7Unwrap steak & pour any accumulated juices in skillet along with remaining vinegar. Salt & pepper to taste.
- 8Slice steaks crosswise in 1/4 slices & serve topped with onions & sauce.
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Nutritional Facts for Pan Seared Steaks With Balsamic Onions
Serving Size: 1 (128 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 563.5
- Calories from Fat 384
- Total Fat 42.7 g
- Saturated Fat 14.1 g
- Cholesterol 115.6 mg
- Sodium 384.8 mg
- Total Carbohydrate 11.7 g
- Dietary Fiber 1.1 g
- Sugars 6.5 g
- Protein 31.7 g
The following items or measurements are not included:
boneless strip steaks