Pan Seared Steaks With Balsamic Onions Recipes

PAN SEARED STEAKS WITH BALSAMIC ONIONS

Steps:

• Heat 2 tablespoons of the oil in a large heavy skillet over medium heat.
• Add onions & salt and cook, stirring often, until lightly browned, about 10 minutes. Transfer to a bowl. Wipe out skillet with paper towels.
• Add remaining oil to skillet & adjust flame to medium high.
• Pat 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.
• Discard any remaining fat in skillet, return onions to pan & reduce temp to medium. Add garlic & cook 30 seconds.
• Add 1/2 cup vinegar, rosemary and brown sugar and cook, scraping up browned bits, until thick & syrupy, about 2 minutes.
• Unwrap steak & pour any accumulated juices in skillet along with remaining vinegar. Salt & pepper to taste.
• Slice steaks crosswise in 1/4 slices & serve topped with onions & sauce.

DELMONICO STEAKS WITH BALSAMIC ONIONS AND STEAK SAUCE

Steps:

• Heat a heavy grill pan or griddle pan over high heat; wipe pan with olive oil.
• Cook steaks 4 minutes on each side for medium, 7-8 minutes for medium-well.
• Season with steak seasoning and remove to a warm platter.
• Make the onions: heat a medium nonstick skillet over med-high heat; add in oil and sliced yellow onions; cook/stir 10-12 minutes, until onions are soft and sweet.
• Add in balsamic vinegar and turn onions until vinegar cooks away and glazes onions a deep brown, 3-5 minutes.
• Make the steak sauce: heat a small saucepan over medium heat; add in oil, garlic, and white onions; saute 5 minutes, until tender.
• Add in sherry; stir to combine; stir in tomato sauce and Worcestershire; season with pepper.
• To serve: top steaks with onions and drizzle a little steak sauce down over the top, reserving half to pass at the table.

FLAT IRON STEAK WITH BALSAMIC REDUCTION

Steps:

• Brush steak with olive oil, then press into ground peppercorns and season with salt; set aside. Melt butter in a large skillet over medium high heat. Add flat iron, and cook to desired degree of doneness, about 4 minutes per side for medium-rare.
• Once the steak has finished cooking, remove to a plate and keep warm. Stir the minced garlic into the skillet, and cook over medium heat until the garlic begins to brown around the edges, about 1 minute. Pour in the balsamic vinegar, increase heat to medium-high, and simmer until the vinegar has reduced by half.
• Thinly slice the flat iron steak across the grain, and arrange on a serving platter. Pour the reduced balsamic overtop, and sprinkle with chopped parsley to serve.