Prep 15 mins
Cook 45 mins
Another recipe I modified from a Cooking Light magazine. A very simple, yet flavorful steak recipe. I love the tangy flavor of the balsamic and onions. Enjoy!
- 3⁄4 cup balsamic vinegar
- 1 tablespoon olive oil
- 6 cups onions, vertically sliced
- 1⁄2 teaspoon sea salt
- 1 lb steak, trimmed (flank or round)
- 1⁄4 teaspoon pepper, freshly ground
- 1⁄4 teaspoon dried thyme
- cooking spray
- Put vinegar into a heavy saucepan and bring to a boil. Reduce heat to medium and cook until you are left with about 1/4 cup (about 5 minutes). Remove from heat.
- Heat olive oil in a large skillet over a medium-high heat. Add onion and saute for 10 minutes or until tender. Sprinkle 1/4 teaspoon of sea salt over the onions and saute 18 more minutes or until onions become a golden brown. Be careful not to burn.
- Preheat broiler.
- Use the remaining salt, pepper and thyme to sprinkle over the steak. Coat broiler pan with cooking spray and place steak upon it; broil for approximately 5 minutes per side (adjust cooking time to get the steak to your preferred degree of doneness).
- Cut the steak across the grain diagonally into thin slices.
- Place strips of steak on top of caramelized onion and drizzle with the balsamic glaze.
- Serve with shiraz (syrah) wine to accentuate the meal.