Carmelized Onion And Pepper Sirloin Sliders Food

CARAMELIZED ONIONS AND BELL PEPPERS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onions, peppers, salt and pepper.
• Reduce the heat to medium-low and cook, stirring frequently, until the onions are caramelized and the peppers are tender and slightly browned, 15 to 20 minutes. If a brown coating forms on the bottom of the pan during the cooking process, add a few tablespoons of water and stir; repeat as necessary.
• Add balsamic vinegar and thyme and turn the heat down to low. Cook for a few more minutes. Taste and adjust seasoning, if necessary. Serve hot or at room temperature.

CARMELIZED ONION AND PEPPER SIRLOIN SLIDERS

Steps:

• Combine meat and ketchup. Form into 12 balls and flatten into small burgers.
• Heat large skillet over medium-high. Add burgers and cook until well-browned on both sides. Remove burgers from skillet. Pour off any fat.
• Add drained onions and peppers to the skillet and heat to a simmer. Place burgers back into skillet. Reduce the heat to low. Cover and cook for 1-2 minutes or until desired doneness
• Top the burgers with the cheese if desired and cook until the cheese is melted. To serve, spread bottom of buns with a little coarse ground mustard and place the burgers on the buns and top each with 1 heaping tablespoon of carmelized onions and peppers.

ROAST SIRLOIN OF BEEF WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Preheat oven to 425 degrees.
• Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.
• Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter.
• Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes.
• Carve roast. Serve with onions, mushrooms and gravy.

PAN-ROASTED SIRLOIN WITH ONIONS AND PEPPERS

Steps:

• Rub steak with ground pepper and season with 1/4 teaspoon salt.
• Heat a large, heavy skillet (I use my old cast iron skillet) over medium-high heat; when hot, add 1 tablespoon of the oil, then add the steak.
• Cook about 7 minutes per side for medium-rare; remove from skillet and place on a serving platter, cover loosely with foil and keep warm.
• Pour off any fat from skillet and add remaining 2 tablespoons of the oil; add onions to the skillet, saute about 4 minutes, or until soft and slightly browned; add sliced peppers, garlic and basil; saute about 10 minutes, or until the peppers are soft.
• Add balsamic vinegar and give it a few stirs.
• Slice the steak into 1/2-inch thick, diagonal slices; dump the onion/pepper mixture on top of the steak slices and dig in.

CARAMELIZED ONION AND BACON SLIDERS

Steps:

• Heat greased grill to medium heat.
• Cook bacon in medium skillet until crisp. Remove bacon from skillet, reserving 2 Tbsp drippings in skillet. Drain bacon on paper towels.
• Add onions to reserved drippings; cook on medium heat 5 to 7 min. or until golden brown, stirring frequently.
• Mix ground beef and dry seasonings just until blended; shape into 6 (1/2-inch-thick) patties. Grill 4 to 5 min. on each side or until done (160°F), adding buns, cut sides down, to the grill to toast for the last minute of the burger grilling time.
• Chop bacon coarsely; mix with cream cheese spread until blended. Spread onto bottom halves of buns. Fill buns with lettuce, tomatoes, burgers and onions.

CARAMELISED ONIONS

Steps:

• Heat the oil in a large deep frying pan over a low heat.
• Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
• Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.