Onion Steaks Food

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ONION AND PEPPER SMOTHERED ROUND STEAK



Onion and Pepper Smothered Round Steak image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 5 cups beef and gravy, about 6 servings

Number Of Ingredients 20

1/2 teaspoon cayenne
2 1/4 pounds thin top round steak, sliced into strips about 1/4-inch thick
1 1/2 tablespoons Essence, recipe follows
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly chopped parsley leaves
1/4 cup vegetable oil
3 tablespoons all-purpose flour
White rice, for serving, optional
3 cups chicken broth, divided
6 cups sliced onions
2 cups sliced red and green bell peppers
3 teaspoons salt
1 tablespoon dried oregano
2 1/2 tablespoons paprika
1 tablespoon dried thyme
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper

Steps:

  • Combine the meat with the Essence and flour in a mixing bowl and toss to combine.
  • Heat the oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes. Add 2 cups of the chicken broth and stir, scraping the bottom and sides of the pan to loosen any browned particles. Add the onions, bell peppers, salt, cayenne, and black pepper. Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted. Reduce the heat to medium. Cover and cook, stirring occasionally, for 15 minutes. Add the remaining cup of broth and continue to cook, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavorful. Add the parsley and serve immediately over white rice, if using.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

PAN-SEARED STEAK AND ONIONS



Pan-Seared Steak and Onions image

Usually cooked over an open fire in an iron skillet; this stove-top seared steak with bourbon-flavored onions is excellent eaten with sourdough bread. Sourdough, developed during the gold rush years, was made with a yeast started of flour mixed with water until it fermented and soured.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
2 large onions, sliced
1 boneless sirloin steak (about 2 pounds)
Salt and pepper
1/2 cup bourbon

Steps:

  • In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
  • Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
  • Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
  • To serve, cut the steak into 1/4-inch-thick slices and top with the onions.

STEAK WITH CARAMELIZED ONIONS



Steak with Caramelized Onions image

Caramelized onions splashed with balsamic vinegar makes a full-flavored, lower-calorie alternative to a high-fat sauce.

Provided by mielhollinger

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 teaspoons butter
2 medium onions, sliced
2 cloves garlic, minced
1 tablespoon brown sugar
1/8 teaspoon salt
1 lb boneless beef top sirloin steak, trimmed of fat
1/4 teaspoon pepper
1 tablespoon balsamic vinegar
1 tablespoon snipped fresh parsley

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.

SIRLOIN STEAK 'N ONIONS



Sirloin Steak 'n Onions image

Mmm, Juicy steak smothered in onions with mashed potatoes, The perfect meal for the meat and potato lovers!

Provided by Barb G.

Categories     Steak

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 1/2 teaspoons dried onion flakes
1 teaspoon garlic powder, divided
3/4 teaspoon dried rosemary, divided
3/4 teaspoon salt, divided
1/4 teaspoon pepper, plus
1/8 teaspoon pepper, divided
1 1/2 lbs boneless sirloin steaks, about 1 1/2 inches thick
2 tablespoons butter, divided
1 medium red onion, cut into 6 wedges
1 yellow onion, cut into 6 wedges
1 shallot, chopped
1/2 cup red wine
1/4 cup chicken broth
mashed potatoes, boxed or homemade

Steps:

  • Position broiler rack so that top of meat in pan will be 4" from the heat source; OR Cook on grill, preheat broiler or grill.
  • Combine oil, minced onion, 3/4 teaspoon Garlic, 1/2 teaspoon rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper, brush over one side of steak.
  • Place steak on grill seasoned side up, Broil 12 to 15 minutes with-out turning for medium-rare or cook on grill to your liking.
  • In large skillet melt 1 tablespoon butter over medium-high heat.
  • add onions and shallot.
  • Cover; cook, stirring occasionally, until softened 5 minutes.
  • Uncover; cook, stirring occasionally, until lightly browned, 5 minutes.
  • Stir in remaining garlic powder, rosemary, salt and pepper.
  • Add wine and broth; cook until liquid is reduced by half, 5 to 10 minutes.
  • Stir in remaining butter into onion sauce; serve over Steak and Mashed Potatoes.

STEAK AND ONIONS



Steak and Onions image

Sweet caramelized onions add great flavor to these rosemary-rubbed steaks. Serve them with baked potatoes and a Caesar salad. Or complement the entree with cooked carrot sticks and apple pie a la mode.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

1 large onion, halved and sliced
2 tablespoons butter
1/3 cup white wine or chicken broth
1 garlic clove, minced
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 beef tenderloin steaks (1-1/2 to 2 inches thick and 8 ounces each)

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.

Nutrition Facts : Calories 495 calories, Fat 25g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 381mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 50g protein.

DELICIOUS STEAK WITH ONION MARINADE



Delicious Steak With Onion Marinade image

Another I've not tried, but looks good! Times are an estimate till I make it. Please let me know how long it took if you make it first!

Provided by Luschka

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil, plus extra
olive oil
1 large red onion, thinly sliced
1 tablespoon light brown sugar
2 tablespoons balsamic vinegar
4 steaks

Steps:

  • Heat the oil in a heavy-based pan and cook the onion over a low heat for 15 minutes, until soft.
  • Add the sugar and vinegar and simmer until syrupy.
  • Season, tip into a dish and set aside.
  • Heat a non-stick griddle or frying pan until very hot.
  • Add the steaks and cook for 1 ½ minutes on each side. (Longer if you prefer it well done).
  • Top the steaks with the onion and serve with spinach, roasted tomatoes and mashed potato on the side.

BASIC SMOTHERED STEAK AND ONIONS



Basic Smothered Steak and Onions image

I have not tried this one yet, but my friend Anni who gave it to me is an excellent cook so I have no doubt it's wonderful!

Provided by AnOkie2

Categories     Meat

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup flour
1 teaspoon salt
1 teaspoon black pepper
2 lbs top round steaks or 2 lbs bottom round steaks, about 3/4 inch thick
1 tablespoon vegetable oil
3 large onions, thinly sliced
2 bay leaves
3 sprigs fresh thyme or 1/2 teaspoon dried thyme, crumbled
1/4 cup beer
1 cup beef stock or 1 cup beef broth

Steps:

  • Mix the flour, salt and pepper together.
  • Pound this mixture into the meat well.
  • Cut the meat into 4-6 pieces.
  • Heat the oil in a heavy skillet and cook the steaks in batches over medium-high heat until brown on both sides.
  • Remove the meat and reduce the heat to medium.
  • Add the onions and cook until limp and golden.
  • If the pan is dry, add a few tablespoons of water to the skillet.
  • Lay the meat over the onions and add the bay leaves, thyme, beer and beef stock.
  • Cover tightly and reduce the heat to low.
  • Simmer gently for 30-40 minutes until the meat is very tender.
  • Do not let it boil.
  • Remove the bay leaves and adjust the seasoning with salt and pepper.
  • If the sauce is too thin, remove the meat and raise the heat; boil until the liquid thickens slightly.
  • Serve the steaks topped with the onions and sauce.
  • This is good served with either mashed potatoes or buttered noodles.

ONION STEAKS



Onion Steaks image

Great flavored slices of onion pan fried. Serve this along side a steak or a burger.Have it as a side dish for an brunch or dinner buffet. This recipe is adapted from one published in the July 06 Bon Apetit Magazine. Try it I'm sure you will enjoy it.

Provided by Bergy

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/8 cup olive oil
2 tablespoons butter, melted
1/4 cup Dijon mustard
1/4 cup honey
1 tablespoon fresh summer savory, chopped
1 1/2 teaspoons Worcestershire sauce
4 slices vidalia onions (apprx 2 onions) or 4 slices other sweet onions, half inch slices (apprx 2 onions)

Steps:

  • Mix together the oil, butter, Dijon, honey savory & Worcestershire sauce; beat until well blended.
  • Pour into a shallow dish large enough to hold the 4 onion slices flat in the marinade.
  • Run a water soaked bamboo skewer through each onion slice from one side to the other to hold the slice together. Trim off any protruding bits of the skewers.
  • Place onion slices it in the marinade and refrigerate until 15 minutes before serving or proceed to cook them now. They may be prepared the day before and kept overnight.
  • Flip the slices a few time to evenly coat the slices with the marinade.
  • Over medium heat warm a lightly oiled skillet.
  • Remove onion slices from the marinade and fry the slices until golden on both sides approx 7 minutes each side.
  • Be careful that they do not burn-the honey tends to caramelize quickly. If necessary turn the heat a bit lower.
  • Serve & enjoy.

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