Dads Minute Steak With Golden Onions Recipes

STEAK AND ONIONS

Steps:

• In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated., Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with caramelized onions.

DAD'S MINUTE STEAK WITH GOLDEN ONIONS

Steps:

• Mix the wine, soy sauce, mustard and sugar in a big bowl. Toss in the steak strips, season well with pepper and leave to sit and soak while you get everything else ready.
• Pour the oil into a large frying pan and heat it up over a medium heat for a minute or so. Tip in the onion slices, turn the heat up to very high and cook for 3-4 minutes, stirring often to get the onions really golden brown. Take the onions out and keep them warm.
• Lift the steak strips out of the marinade with a slotted spoon and stir fry them in the onion pan over a very high heat for 30 seconds (do it in two batches if it's easier). Pour in the marinade from the bowl and boil for a few seconds until it sticks to the meat but is still juicy. Season with salt and pepper and keep warm.
• Toast the bread and then spread with the garlic butter and cut each slice in half. Overlap two pieces of toast on each plate, top with a spoonful of onions, then the steak and more onions. Put a little pile of watercress on each plate and serve straightaway.

STEAK WITH CARAMELIZED ONIONS

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.

STEAK WITH CARAMELIZED ONIONS

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.

STEAK PIZZA WITH PEPPERS AND ONIONS

Steps:

• Preheat oven to 500 degrees, with racks in upper and lower thirds. On a lightly floured surface, roll out 1 dough half into a 14-inch oval. Transfer dough to a parchment-lined baking sheet and brush with 1 teaspoon oil. Repeat with remaining dough half. Bake until crusts are puffed and golden brown, about 14 minutes, piercing large air bubbles with a knife, if necessary, and rotating sheets halfway through.
• Meanwhile, pat steak dry and season with salt and pepper. In a large cast-iron or other heavy skillet, heat 1 teaspoon oil over medium-high until almost smoking. Cook steak until medium-rare, 6 to 8 minutes, flipping once. Transfer to a cutting board, tent with foil, and let rest 10 minutes.
• In skillet, heat 2 teaspoons oil over medium. Add onion and bell peppers and season with salt and pepper. Cover and cook, stirring occasionally, until beginning to soften, about 5 minutes. Uncover and cook until vegetables are crisp-tender and dark brown in spots, 8 minutes.
• Thinly slice steak against grain. Top crusts with steak, vegetables, and cheese. Bake pizzas just until cheese is melted, 3 minutes. Sprinkle with parsley before serving.

VAMPIRE STEAKS WITH GARLIC RED WINE REDUCTION

Steps:

• I make my red wine reduction ahead of time. It takes about an hour, or slightly more to get a beautiful thick sauce. I highly recommend using a cast iron pan. I find the reduction never works correctly in a saucepan. You want a wide, shallow pan to make this kind of sauce. Plan ahead so the sauce is done before you cook the steaks.
• Also make sure to note the instructions for the steak. I marinate mine over night, or a minimum of 4 hours before cooking so make sure you're factoring these things into the timing of your meal prep.
• Dice your onions, or slice thin strips if you prefer.
• Place a large cast iron pan or skillet on your stovetop, and turn heat to medium high. Pour olive oil in the pan. Place onions in pan and allow to cook until they start to turn golden brown.
• Add the garlic and continue to cook for about 1 minute, no more than 2 minutes.
• Add the balsamic vinegar and cook for a few more minutes. You want the vinegar to essentially cook off and the mixture to become syrup like in texture.
• Add the wine and cook until it reduces by 2/3. This takes away, so don't feel like you have to rush this step. Just keep checking it until it starts to cook down.
• Add the beef stock to the pan, and bring to a boil. Allow it to come to a full boil, then reduce to a simmer, allow it to cook until it's reduced by 2/3. Again, don't rush it. Check on it and wait for it to fully reduce. It's not a super quick process.
• If you don't want pieces of garlic you can remove them but I like to leave them in. The flavour is amazing when you bite into it.
• Add butter to the pan and turn heat up a little bit. Whisk until the mixture thickens into a nice consistency. It should be thick but still able to drizzle over steaks. Set aside until needed.
• Lay flank steak on a cutting board.
• In a bowl mix the minced garlic, smoked paprika, salt and pepper together.
• Rub the spice mixture all over both sides of the flank steak.
• Put the flank steak in a container and cover tightly. Place in fridge for a minimum of 4 hours, or preferably overnight.
• Take the flank steak out. Discard any juices.
• Preheat your grill to a medium high heat. Allow it to reach the proper temperature, just like preheating an oven.
• Place the steak bottom side down first. Close the grill lid and allow to cook for about 4 to 6 minutes, depending on how you like your steak. If you like it rare flip it sooner, if you like it well done flip it later.
• Lift the grill lid and flip the steak over so the top side is down on the grill grates. Close the grill lid and allow to cook for about 4 to 6 minutes, depending on how you like your steak. If you like it rare flip it sooner, if you like it well done flip it later.
• Remove the steak from the grill and allow to rest on a cutting board for about 5 to 10 minutes.
• Slice the steak into diagonal thin strips, pour red wine reduction over top.
• Pour a nice glass of Casillero del Diablo Cabernet Sauvignon to go with your dinner.
• Enjoy with a big old vampire loving smile!

GOURMET STEAK WITH ONIONS

Steps:

• Wash the steaks, pat dry and put into a bowl with the oil. Marinate in the refrigerator overnight.
• Peel the onions and cut into thin rings. Heat the butter and oil in a frying pan and fry the onion rings until golden brown. Take out and keep warm.
• Add a little of the marinating oil to the oil left in the pan and reheat. Take the steaks out of the oil, drain and fry for about 2-4 minutes each side, until golden brown. Add cream and season with salt and pepper after turning.
• Top the meat with the onion rings and serve.