Caramelized Onion Topped Steaks W Recipes

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CARAMELIZED ONION-TOPPED STEAKS W/ CREAMY HORSERADISH SAUCE



Caramelized Onion-topped Steaks W/ Creamy Horseradish Sauce image

This recipe makes amazingly great tasting, melt in your mouth, tenderloin! The onions and the sauce are a perfect accompaniment. I got this recipe from Kraft's Food and Family Quarterly Magazine (Spring 2005). The recipe calls for Kraft products, however, I used all Organic products from various companies and it was perfect. These steaks can be served with small baked Sweet Potatoes and Simple Sautéed Asparagus, Peppers & Onions (Sautéed Confetti Asparagus) for a perfect meal!

Provided by NcMysteryShopper

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

4 beef tenderloin steaks (4 Ounces Each)
1 small onion, thinly sliced (3/4 Cup)
1/4 cup Italian dressing (Kraft Regular Italian or Light Done Right!)
1/4 cup sour cream
1 tablespoon horseradish

Steps:

  • Cook Onion in Dressing in Large Skillet on Medium Heat Until Tender.
  • Push Onion to Edges of Skillet.
  • Add Steaks to the skillet: Cook 5 Minutes on Each Side for Medium Rare or Longer to Desired Doneness.
  • Meanwhile, Combine Sour Cream and Horseradish.
  • Place Steaks on Serving Plates; Top with Onions.
  • Serve with Horseradish Sauce.

Nutrition Facts : Calories 82.7, Fat 7.2, SaturatedFat 2.5, Cholesterol 6.3, Sodium 262.9, Carbohydrate 4.3, Fiber 0.4, Sugar 2.3, Protein 0.7

STEAK WITH CARAMELIZED ONIONS



Steak with Caramelized Onions image

Caramelized onions splashed with balsamic vinegar makes a full-flavored, lower-calorie alternative to a high-fat sauce.

Provided by mielhollinger

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 teaspoons butter
2 medium onions, sliced
2 cloves garlic, minced
1 tablespoon brown sugar
1/8 teaspoon salt
1 lb boneless beef top sirloin steak, trimmed of fat
1/4 teaspoon pepper
1 tablespoon balsamic vinegar
1 tablespoon snipped fresh parsley

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.

VENISON STEAK SANDWICH W/ CARAMELIZED ONIONS



Venison Steak Sandwich W/ Caramelized Onions image

courtesy of Highland Game, these are delish. Can use tender beef instead. time does not include 2 hour marinading time

Provided by MarraMamba

Categories     Lunch/Snacks

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 11

400 g venison steak
2 tablespoons teriyaki marinade
1 teaspoon sesame oil
4 tablespoons mayonnaise
1 tablespoon coarse grain mustard
1 pinch salt & freshly ground black pepper
50 g unsalted butter
2 teaspoons caster sugar
1 tablespoon balsamic vinegar
2 ciabatta, loaves split in half
75 g salad leaves

Steps:

  • Trim any fat or sinew from the venison and place in plastic bag with the teriyaki marinade and sesame oil, turn to coat the steaks in the marinade. Seal the bag and refrigerate for at least two hours, turning occasionally.
  • Mix the mayonnaise with the mustard and season to taste.
  • If making the caramelised onions, melt the butter in a frying pan and add the onions. Stir to coat with the butter, add two tablespoons water, cover and cook over a gentle heat for ten minutes.
  • Uncover, sprinkle with the caster sugar and balsamic vinegar and turn up the heat. Cook over a brisk heat for about another ten minutes, stirring from time to time, but watching it like a hawk! The onions should start to turn a beautiful rich brown colour, if not, just cook a little longer! Set aside when cooked.
  • Heat a ridged griddle pan until smoking hot. Remove the venison from the marinade and pat dry with kitchen paper. Put the venison on the griddle to sear for 2-3 minutes then turn the heat down to medium and griddle without moving for another 2-3 minutes. Turn over and cook for a further three minutes. This is for rare meat, cook for 2-3 minutes longer for medium rare. Lift onto a plate, cover with foil and leave to rest for ten minutes to allow the venison to relax.
  • Brush the ciabatta loaf and with olive oil then toast on the griddle or under the grill.
  • Slice the Venison thinly. Spread one half of the toasted ciabatta liberally with mustard mayonnaise, top with a bit of salad, then with the venison, then the onions (if using) more mayonnaise and finally the remaining ciabatta top. Cut the bread in two or four and eat immediately.

Nutrition Facts : Calories 593.5, Fat 37.2, SaturatedFat 16.5, Cholesterol 231.7, Sodium 1005.8, Carbohydrate 15.4, Sugar 9.8, Protein 47.6

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