Steak With Caramelized Onions Recipes

Steps:

• In a medium skillet melt butter over medium-low heat.
• Add onions and garlic.
• Cook, covered, for 13-15 minutes or until onions are tender.
• Add brown sugar and salt.
• Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
• Meanwhile, cut meat into 4 serving-size pieces.
• Sprinkle pepper on both sides of each meat piece.
• Place on the unheated rack of a boiler pan.
• Broil 3 inches from the heat to desired doneness, turning once.
• (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
• Spoon onion mixture over steak.
• Sprinkle with parsley.

Steps:

• Place steaks on a large plate, and rub with garlic paste and 2 tablespoons oil, coating completely. Season generously with salt and pepper. Set aside to marinate 15 minutes at room temperature.
• Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat until hot and just starting to smoke. Reduce heat to medium; add onions, and cook, stirring occasionally, until softened and golden brown, about 7 minutes. Add sugar, vinegar, and 2 tablespoons water; simmer, stirring occasionally, until onions are tender, about 3 minutes more. Transfer onions to a bowl, and season with salt and pepper. Set aside.
• Wipe skillet clean. Heat remaining 1 1/2 tablespoons oil in skillet over high heat until hot but not smoking. Cook steaks until golden brown, about 2 minutes per side for medium-rare. Transfer to a cutting board, and let rest 5 minutes before slicing.

Steps:

• Put the grill on. Heat a little oil in a frying pan. Season both sides of the steaks with salt, then fry for 1-2 minutes on each side. Meanwhile, slice the ciabatta in half lengthways and grill the cut sides until golden.
• Drizzle the toasted ciabatta with olive oil, spread the bottom half with the onions and sit the steaks on top. Cover with the watercress and close the sandwich with the other half of the ciabatta. Cut into four sandwiches and serve two per person. Serve hot.

Steps:

• Cut beef tenderloin into 3-ounce medallions and pound to form scaloppini.
• In a large bowl, combine 1/4 cup olive oil, garlic, oregano, and 2 tablespoons adobo. Add the meat, stirring to coat evenly. Place in the refrigerator and let marinate for at least 12 hours.
• In a saute pan, heat the remaining 1/4 cup olive oil over medium-high heat. Add the onions and saute until golden brown. Add vinegar, chicken stock, and butter, and let simmer for 2 to 3 minutes. Season with 1 tablespoon adobo, or more to taste. Keep warm.
• In another large saute pan, heat 2 tablespoons olive oil over medium-high heat. Add beef scaloppini and quickly saute for 2 to 3 minutes on each side. Remove from heat.
• To serve, layer the beef scaloppini and the onion mixture and repeat layers 1 more time. Ladle the broth from the onions over top as a sauce. Serve immediately.

Steps:

• for the onions, heat oil, add onions and cook for 15 mins or until soft.
• add water, brown sugar, vinegar and simmer until water has nearly evaporated adding the butter last,turning off the heat and stirring it.
• for the steak, brush both sides with oil and add a bit of steak seasoning, grilling it for 2-3 mins on each side.
• grill the mushrooms too for 2 minutes and cut into slices.
• then, toast the bread adding the grilled steak and top with caramelized onions and mushrooms.
• repeat with others and serve with french fries or chips.
• best served warm.

Steps:

• Mix dressing, 2 Tbsp. steak sauce, sugar and garlic until blended. Pour over steak in shallow glass dish; turn steak to coat both sides. Refrigerate 1 hour to marinate.
• Heat oil in large skillet on medium-high heat. Add onions; cook and stir 5 min. Cover; cook on medium-low heat 15 min. or until onions are golden brown, stirring occasionally.
• Meanwhile, heat broiler. Remove steak from marinade; discard marinade. Place steak on broiler pan. Broil steak, 4 inches from heat, 8 min. on each side or until done (160ºF). Remove from heat; cover. Let stand 5 min. before cutting across the grain into thin slices. Stir remaining steak sauce into onions. Serve with meat.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 2 tablespoons oil in a saucepan over medium-high heat. Add onions; cook, stirring occasionally, until onions are dark and soft, about 25 minutes.
• Mix butter, shallot, and truffle oil in a bowl until blended. Refrigerate until set, about 10 minutes.
• Preheat an oven-safe skillet over medium-high heat. Pour in remaining 2 tablespoons oil. Season steaks with salt and pepper on both sides. Cook steaks until browned, about 2 minutes per side. Cover with aluminum foil.
• Transfer skillet to the preheated oven and bake until steaks are reddish-pink and juicy in the center, 4 to 6 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest in the skillet, covered, about 5 minutes.
• Slice steaks and transfer to serving plates. Cover with onions; top with a slice of truffle butter.

Steps:

• CARAMELIZED ONIONS:.
• Make these first as they take longer.
• Heat butter and oil in a medium skillet over medium-low heat.
• Add onions, and cook until they begin to soften, stirring occasionally, about 15 minutes.
• Add sugar, salt and pepper; raise heat slightly, and cook until golden brown, stirring occasionally, 30 to 35 minutes.
• Stir in the thyme, is using, and serve warm.
• Put in the oven on 200ºF to keep them warm while preparing and cooking steaks.
• STEAKS:.
• Trim excess fat from steaks.
• Dry them well, coat all sides with cracked pepper, and refrigerate until needed.
• Split baguette in half lengthwise.
• Toast in the oven until golden brown.
• Drizzle with olive oil, and rub lightly with garlic clove.
• Heat a cast-iron skillet over high heat, and sear the steaks on both sides.
• Turn heat down to medium, and cook to desired doneness, about 3 to 4 minutes per side for medium rare.
• Sprinkle with salt, and let steaks sit for 5 minutes.
• Cut toasted baguette into four equal pieces.
• Make four sandwiches, placing thinly sliced steak atop slices of Roquefort, then sprinkling with caramelized onions and rosemary.
• Serve immediately and enjoy with some nice wine!

Steps:

• Slice onion into very thin slices, separate rings; set aside.
• Slice steak, across the grain, into very thin slices, place in a zip lock bag, add cayenne pepper, Worcestershire sauce, oyster sauce and balsamic vinegar to zip lock bag.
• Squeeze out air and massage bag to distribute sauces and vinegar through steak; set aside.
• Meanwhile, in a large nonstick fry pan, heat oil over medium heat; cook onion, and garlic, stirring occasionally, until medium to dark brown caramelized; 10 to 15 minutes.
• Add steak strips with sauces, saute' til medium rare.
• Add beef stock or wine and deglaze pan.
• Simmer 5 minutes.
• Meanwhile, toast bread slices dark brown.
• Place 2 slices of toast on warm plate and cover with half the onion and meat mixture.
• Repeat on second plate.