Steak Tips With Caramelized Onions Recipe 465 Food

CARAMELIZED ONION AND STEAK FLATBREAD

Steps:

• Heat oil in small nonstick skillet on medium heat. Add onions; cook 8 to 10 min. or until onions are tender and golden brown, stirring frequently. Spoon into small bowl; cover to keep warm.
• Sprinkle both sides of steak evenly with garlic powder. Heat grill pan on medium-high heat. Add steak; grill 5 to 7 min. on each side or until steak is cooked to medium doneness (160°F). Transfer steak to cutting board. Let stand 5 min. before cutting across the grain into very thin slices.
• Add naan breads to grill pan; cook 2 to 3 min. on each side or until warmed and grill marked on both sides. Meanwhile, mix mayo and horseradish until blended.
• Spread mayo mixture onto naan breads; top with onions, arugula and meat.

STEAK TIPS WITH CARAMELIZED ONIONS RECIPE - (4.6/5)

Steps:

• In a medium sauce pan, place all marinade ingredients and bring to a boil, then reduce heat and gently simmer for 5 minutes. Remove from heat and cool completely. Trim any gristle or large pieces of fat from beef. Cut into large pieces; about 2-3 inches square. Place cut beef in a zip lock bag. Pour cooled marinade over beef, seal and marinate 8-24 hours. In a medium sauté pan over low heat melt butter in olive oil and place onions, salt, pepper and sugar and cook stirring occasionally for 30-40 minutes until onions are caramelized but not cooked down too much. Start cooking tips as the onions get close to finishing. When you are ready to grill, drain all marinade and heat a ribbed grill pan over extremely high heat or heat your outdoor BBQ grill to the highest setting. Lightly oil or spray pan or grill and place beef onto grill or pan not touching each other and cook untouched for 2-3 minutes (Depending on how thick they are and how hot your grill or stove gets, the timing will need to be monitored). If you are not certain, cut into one and check for doneness. Turn once and cook for another 1-2 minutes for medium rare. Remove to a platter and serve with the caramelized onions.

STEAK WITH CARAMELIZED ONIONS

Steps:

• Place steaks on a large plate, and rub with garlic paste and 2 tablespoons oil, coating completely. Season generously with salt and pepper. Set aside to marinate 15 minutes at room temperature.
• Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat until hot and just starting to smoke. Reduce heat to medium; add onions, and cook, stirring occasionally, until softened and golden brown, about 7 minutes. Add sugar, vinegar, and 2 tablespoons water; simmer, stirring occasionally, until onions are tender, about 3 minutes more. Transfer onions to a bowl, and season with salt and pepper. Set aside.
• Wipe skillet clean. Heat remaining 1 1/2 tablespoons oil in skillet over high heat until hot but not smoking. Cook steaks until golden brown, about 2 minutes per side for medium-rare. Transfer to a cutting board, and let rest 5 minutes before slicing.

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.

PAN-SEARED STEAK AND ONIONS

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 & CARAMELISED ONION SANDWICH

Steps:

• Put the grill on. Heat a little oil in a frying pan. Season both sides of the steaks with salt, then fry for 1-2 minutes on each side. Meanwhile, slice the ciabatta in half lengthways and grill the cut sides until golden.
• Drizzle the toasted ciabatta with olive oil, spread the bottom half with the onions and sit the steaks on top. Cover with the watercress and close the sandwich with the other half of the ciabatta. Cut into four sandwiches and serve two per person. Serve hot.

STEAK AND ONIONS

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.