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Delmonico
Steaks with Balsamic Onions and Steak Sauce |
INGREDIENTS: |
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4 (1-inch) Delmonico steaks, 8 to 10 ounces each
2 teaspoons extra- virgin olive oil
Steak seasoning blend, such as Montreal Steak Seasoning, or coarse
Salt and pepper
Onions:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 large yellow skinned onions, thinly sliced
1/4 cup balsamic vinegar, eyeball it
Steak Sauce:
1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
2 cloves garlic, chopped
1 small white boiling onion, chopped
1/4 cup dry cooking sherry, eyeball it
1 cup canned tomato sauce, 8 ounces
1 tablespoon Worcestershire sauce, eyeball it
Black pepper |
DIRECTIONS: |
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1. |
Heat a heavy grill pan or griddle pan over high heat. Wipe hot grill
or griddle with extra-virgin olive oil. |
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2. |
Cook steaks 6 minutes on each side for medium doneness, 8 minutes
for medium well. Season steaks with steak seasoning or salt and
pepper and remove to a warm platter to allow the meat to rest. |
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3. |
Heat a medium nonstick skillet over medium high heat. Add oil and
onions and cook, stirring occasionally, 10 to 12 minutes, until
onions are soft and sweet. |
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4. |
Add balsamic vinegar to the pan and turn onions in vinegar until
vinegar cooks away and glazes onions a deep brown color, 3 to 5
minutes. |
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5. |
Heat a small saucepan over medium heat. Add oil, garlic and onions
and saute 5 minutes until onion bits are tender. |
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6. |
Add sherry to the pan and combine with onions. Stir in tomato sauce
and Worcestershire and season with black pepper. |
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7. |
To serve, top steaks with onions and drizzle a little steak sauce
down over the top, reserving half of the sauce to pass at table.
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Source: Foodnetwork.com |
