Steak With Caramelised Red Onion Feta And Roasted Pumpkin Food

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.

STEAK WITH CARAMELISED RED ONION, FETA AND ROASTED PUMPKIN

Steps:

• Preheat oven to 180°C (350°F).
• Peel red onions and cut into wedges about 2cm (3/4") thick.
• Place onions into a small baking dish or pie plate and drizzle over 2 tablespoons of balsamic vinegar, the brown sugar and olive oil.
• Cover dish with foil and bake for 1 hour and 10 minutes (but set timer for 30 minutes).
• Meanwhile, cut the unpeeled pumpkin into wedges or chunks around 5cm (2" thick).
• Toss with a little olive oil, salt and pepper and place into another small baking dish or pie plate.
• When onions have been in the oven for 30 minutes, put the dish of pumpkin into the oven as well and bake for 40 minutes - but set timer for 30 minutes.
• In the meantime, heat a small, dry pan over medium heat, add the pine nuts and toast until lightly golden brown, moving the pan and tossing the pine nuts constantly so as not to burn them. Transfer from pan into a small bowl and set aside until needed.
• Crumble feta into a small bowl, cover and refrigerate until needed.
• Make dressing by combining all ingredients in a small bowl and whisking well. Set aside until needed.
• When the onions have been in the oven for 60 minutes (and the pumpkin for 30 minutes), remove the foil cover from the onions, close oven and bake onions and pumpkin for another 10 minutes.
• While this is happening, heat oil in a medium frying pan and cook steaks.
• Remove cooked steaks from pan and transfer to a plate. Cover with foil and rest for 5 minutes.
• Meanwhile, toss together the rocket and the salad dressing.
• To serve, place the steak on a plate, scatter over pumpkin and caramelised red onion. Scatter rocket decoratively over the top and around the sides, and then sprinkle over pine nuts and feta.

STEAK AND CARAMELIZED ONIONS CROSTINI

Steps:

• Slice the baguette horizontally and toss with olive oil and kosher salt. Place on a cookie sheet and toast until crostini is golden brown and moist in the middle. Remove from oven and let cool. Grill or oven broil your flank steak and salt to taste. Cook for 15 minutes on each side or until meat is prepared to your liking.
• In a skillet fry your onions with a 1/4-cup of water and a dash or Worcestershire sauce for flavor. Set aside and let cool. Roast the garlic and set-aside. Spread roasted garlic on each crostini and top with arugula, flank steak and caramelized onions. Garnish with fresh diced chives.