Grilled Strip Steak With Caramelized Onions And Wine Sauce Food

GRILLED STRIP STEAK WITH CARAMELIZED ONIONS AND WINE SAUCE

Steps:

• Heat the grill to 400 degrees while preparing the sauce.
• Heat large skillet over medium high heat for 3-5 minutes. Melt butter and toss in onions to caramelize. Each side should take 5-7 minutes to brown properly.
• Put steaks on the grill using direct hear. Grill time will depend on thickness of steak but should start checking after 5-7 minutes. I grilled mine to 135 degrees (medium).
• Top each steak with prepared onion wine sauce.

STRIP STEAK RECIPE WITH ONION WINE SAUCE

Steps:

• Preheat grill to medium-hot heat. Cook onions and garlic in butter in large skillet on medium-high heat 10 minutes or until onions are tender. Add steak sauce and wine; mix well. Bring to boil.
• Place steaks on grill. Grill 6 to 8 minutes on each side for medium rare (145°F) to medium doneness (160°F). Serve topped with steak sauce mixture.

GRILLED FLANK STEAK WITH SHALLOT AND RED WINE SAUCE

Steps:

• In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.
• Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.

GRILLED STEAK WITH CARAMELIZED ONIONS, BLUE CHEESE, WILD MUSHROOM RELISH AND ROASTED RED PEPPER SAUCE

Steps:

• Combine oil, garlic, chiles, and lime zest in a large shallow baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat. Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F.
• Place 8 tortillas on a flat work surface. Top each tortilla with 2 ounces of the cheddar. Divide the onions and steak over the cheese. Crumble 1 ounce of the blue cheese on top of the steak. Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas. Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho chile powder. Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
• For the grilled onions: Heat oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes. For the wild mushroom relish: Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
• Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste.

BEEF TENDERLOIN WITH CARAMELIZED ONIONS & RED WINE SAUCE

Steps:

• Preheat the oven to 450 degrees.
• Brush the beef with olive oil. Sprinkle garlic powder evenly and generously season salt and pepper. Set the beef on a rack placed on top of a foil-lined baking sheet.
• Roast the beef until a thermometer reads 120 degrees for rare, about 25 minutes; 130 degrees for medium-rare, about 30 minutes; 140 degrees for medium, about 40 minutes. Wrap the beef in the foil and allow it to rest for 15 minutes (the temperature will rise as the beef rests).
• Meanwhile, make the sauce. Melt 2 tbsp of the butter in a large skillet over medium heat. Add the onions and sugar. Cook and stir occasionally until brown, at least 10 minutes (I caramelized mine for 40 minutes). Add the wine and broth to the skillet, scraping up any browned bits. Bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 c, about 10 minutes. Reduce the heat to a simmer and add the rosemary. Stir in the remaining 2 tbsp butter.
• Unwrap the tenderloin and set it on a carving board. Pour all of the accumulated juices from the tenderloin into the sauce. Season the sauce with salt and pepper, to taste.
• Slice the meat and serve it with the sauce.
• Enjoy!

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.