ROASTED BALSAMIC ONIONS
Provided by Melissa d'Arabian : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, toss the onion quarters with the olive oil, balsamic vinegar, sugar, and season with salt and pepper. Place in an ovenproof, large, nonstick skillet, spreading them out in an even layer. Cover the skillet with aluminum foil. Roast for 20 to 25 minutes, and then remove the foil. Toss the onions well to coat with the reduced balsamic glaze and put back in the oven to roast another 20 to 25 minutes. Serve warm.
FILET MIGNON WITH RICH BALSAMIC GLAZE
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.
Provided by LINDA W.
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g
DELMONICO STEAKS WITH BALSAMIC ONIONS AND STEAK SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a heavy grill pan or griddle pan over high heat. Wipe hot grill or griddle with extra-virgin olive oil. Cook steaks 6 minutes on each side for medium doneness, 8 minutes for medium well. Season steaks with steak seasoning or salt and pepper and remove to a warm platter to allow the meat to rest.
- Heat a medium nonstick skillet over medium high heat. Add oil and onions and cook, stirring occasionally, 10 to 12 minutes, until onions are soft and sweet. Add balsamic vinegar to the pan and turn onions in vinegar until vinegar cooks away and glazes onions a deep brown color, 3 to 5 minutes.
- Heat a small saucepan over medium heat. Add oil, garlic and onions and saute 5 minutes until onion bits are tender. Add sherry to the pan and combine with onions. Stir in tomato sauce and Worcestershire and season with black pepper.
- To serve, top steaks with onions and drizzle a little steak sauce down over the top, reserving half of the sauce to pass at table.
STEAK WITH CARAMELIZED ONIONS
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
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.
FLAT IRON STEAK WITH BALSAMIC REDUCTION
Pepper crusted flat iron steaks are pan seared then drizzled with a sweet and savory syrup. This dish is simple, impressive, and delicious!
Provided by KMOMMYZ
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Brush steak with olive oil, then press into ground peppercorns and season with salt; set aside. Melt butter in a large skillet over medium high heat. Add flat iron, and cook to desired degree of doneness, about 4 minutes per side for medium-rare.
- Once the steak has finished cooking, remove to a plate and keep warm. Stir the minced garlic into the skillet, and cook over medium heat until the garlic begins to brown around the edges, about 1 minute. Pour in the balsamic vinegar, increase heat to medium-high, and simmer until the vinegar has reduced by half.
- Thinly slice the flat iron steak across the grain, and arrange on a serving platter. Pour the reduced balsamic overtop, and sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 536 calories, Carbohydrate 7.9 g, Cholesterol 159.9 mg, Fat 35 g, Fiber 0.7 g, Protein 47.1 g, SaturatedFat 12.3 g, Sodium 753.1 mg, Sugar 5.9 g
BALSAMIC ROASTED ONIONS
Categories Onion Side Roast Quick & Easy Vinegar Winter Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F. Line 2 large baking sheets with foil. Cut onions through root end into 3/4-inch-thick wedges. Place in medium bowl; toss with oil. Arrange onions, cut side down, on baking sheets. Sprinkle with salt and pepper. Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes.
- Meanwhile, melt butter in heavy small saucepan over medium-high heat. Add sugar and stir until sugar dissolves. Remove from heat. Add vinegar. Return to heat. Simmer until mixture thickens slightly, about 2 minutes. (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.)
- Arrange onions on platter. Drizzle glaze over. Sprinkle with parsley.
BALSAMIC ROASTED ONIONS
Provided by Deen Brothers
Categories cooking light produce vegetables
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350 degrees F.
- Add olive oil to a large skillet over medium heat. Once hot, add the onions to the pan and lay them flat on their sides. Cook on each side for 3 to 4 minutes, or until browned, being careful as you flip them. Add chicken stock, balsamic vinegar, garlic, rosemary, and thyme to the pan. Add dots of butter around the pan. Turn the onions in the liquid so they are nice and coated.
- Place the skillet in the oven and roast for 25 minutes, stirring on occasion so the onions don't stick to the pan. Roast until the onions are nice and soft and the balsamic is caramelized.
BALSAMIC THYME WHOLE ROASTED ONIONS
These whole roasted onions are seasoned with sweet balsamic vinegar and fresh thyme. The long roast time leaves them soft and buttery, almost melting in your mouth with each bite.
Provided by Gina Matsoukas
Categories Side Dishes
Time 55m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Slice off the tops of the onions and a small sliver on the bottom so that they sit flat. Leave the skin on around the outside and place in a small 8 inch cast iron skillet.
- Drizzle the onions with the olive oil then season with the salt, pepper, balsamic vinegar and thyme. Break the butter up into small pats and place on top of each onion.
- Roast for 45 minutes to 1 hour until golden brown and soft.
Nutrition Facts : Calories 146 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 102 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
MARINATED VENISON LOIN STEAKS WITH ONIONS AND SWEET PEPPERS
Onions and peppers are a classic accompaniment to grilled steaks, their pungency and sweetness acting as a perfect foil for the richness of the meat. Trouble is, the vegetables often are sauteed in copious amounts of butter or oil. When you pair them with steak, even relatively lean venison, any hopes of a healthy meal go out the window. I address this by cooking the roasted peppers and onions lightly in a small amount of oil in a saute pan set directly on the grill. Venison loin steak is a treat worth having, particularly if you serve it with these simply prepared onions and peppers. If you prefer, serve beef tenderloin steaks instead.
Provided by Food Network
Categories main-dish
Time 6h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a small, heavy saucepan, combine all the marinade ingredients and bring to a simmer over medium heat. Cook for about 10 minutes, stirring occasionally. Remove from the heat. Set aside and let cool to room temperature.
- Lay each steak flat on the counter and tie each one horizontally so that the meat forms a tight, round package. You will need 6 pieces of kitchen twine, each measuring about 18 inches long.
- Spread half the marinade over the bottom of a nonreactive casserole or deep baking pan just large enough to hold all 6 steaks snugly but without crowding. Arrange the steaks in the pan and coat with the remaining marinade. Cover and refrigerate for at least 3 hours or up to 5 hours.
- Remove the steaks from the marinade and place them on a double thickness of paper towels to dry.
- Light a fire in a charcoal grill or preheat a gas grill to medium.
- Set the peppers over the hottest part of the grill and cook until they begin to char. Turn with tongs and continue grilling until the peppers are charred on all sides. Stand by the grill during this time, the peppers cook quickly. Using tongs to turn them prevents them from splitting open. Transfer immediately to a container just large enough to hold them. Cover tightly with plastic wrap and let the peppers cool to the touch. Rub the charred skin off the peppers. Remove the seeds and ribs from the peppers. Cut the peppers into strips.
- About 15 minutes before grilling, remove the steaks from the refrigerator and let sit at room temperature. Season the steaks with salt and pepper and brush with half the oil. Grill for 7 minutes on 1 side. Turn and grill for 7 minutes longer on the other side. Turn 1 more time and grill for about 2 minutes longer for rare steak. Grill for 1 to 2 minutes longer for medium-rare. Take care when turning the steaks to that the grill marks on the meat are perpendicular to the grate.
- Transfer the steaks to a warmer platter and remove the twine.
- Place a medium saute pan or skillet on the hottest part of the grill. Put the remaining 1 1/2 tablespoons oil and the sliced onions in the pan and cook, stirring, for about 5 minutes, or until the onions are lightly browned. Add the pepper strips and cook for about 2 minutes, or until heated through.
- Serve the steaks on warmed large plates with the grill marks showing. Carefully spoon the pepper and onions over half of each steak so that the grill marks are clearly visible.
- Put the cloves in a dry cast iron skillet and cook over low heat for 20 to 30 minutes, or until softened. Turn frequently so that the cloves soften but do not brown. Slide the cloves from the skillet onto a plate to cool to the touch. Squeeze the softened garlic pulp from the individual cloves.
STEAK & BLUE CHEESE BRUSCHETTA WITH ONION & ROASTED TOMATO JAM
An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar-tasty bites that vanish in a hurry. -Debbie Reid, Clearwater, Florida
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 16 appetizers.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until softened. Reduce heat to medium-low; cook until golden brown, 25-30 minutes, stirring occasionally., Toss tomatoes with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread in a 15x10x1-in. pan. Roast until softened, 10-15 minutes. Stir tomatoes into onion, mashing lightly. In small bowl, mix cream cheese, blue cheese, garlic and the remaining salt and pepper., Brush bread slices with remaining oil; grill, covered, over medium heat until lightly toasted, 1-2 minutes per side. Sprinkle steaks with steak seasoning. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 3-5 minutes per side. Let stand 5 minutes before slicing., To serve, spread toasts with cheese mixture; top with steak and onion mixture. Drizzle with vinegar.
Nutrition Facts : Calories 185 calories, Fat 14g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.
SEARED TUNA WITH SWEET BALSAMIC ONIONS
from Williams Sonoma's Cooking Basics. Seared tuna is rare on the inside, so it is always moist and delicious.
Provided by Recipe Reader
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of oil in a large skillet over medium heat.
- Add the onion and sprinkle with sugar.
- Sautee about 10 minutes, until light brown and soft.
- Season with salt and pepper, and add the red wine vinegar. Cook 1-2 minutes, until most of the liquid evaporates.
- Add balsamic vinegar and cook for about 30 seconds.
- Transfer to a bowl.
- Wipe out pan and set over medium high heat, and add 1 tablespoon oil.
- Season the tuna with salt and pepper.
- When oil is hot, add the tuna steaks and sear for about 1 1/2 minutes on each side for rare.
- Top each tuna steak with 1/4 of the onion and garnish with chopped parsley.
Nutrition Facts : Calories 346.3, Fat 15.2, SaturatedFat 3.1, Cholesterol 64.6, Sodium 68.9, Carbohydrate 10.2, Fiber 1.1, Sugar 5.5, Protein 40.4
STEAK WITH CARAMELISED RED ONION, FETA AND ROASTED PUMPKIN
This is a dish bursting with different flavours, textures and brilliant autumn colours. It looks so pretty plated up - or serve it on a platter for extra visual impact. I adapted this from a recipe by Michelle Reedy in Australia's "Who" magazine.
Provided by Kookaburra
Categories Steak
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 13
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.
PAN SEARED STEAKS WITH BALSAMIC ONIONS
Balsamic vinegar helps to brown the onions and enhances the flavor of a quick pan sauce. This works best with steaks 1 - 1 1/4 inches thick. Cooking time given yields a medium rare steak. Recipe found in Cook's Country.
Provided by SusieQusie
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of the oil in a large heavy skillet over medium heat.
- Add onions & salt and cook, stirring often, until lightly browned, about 10 minutes. Transfer to a bowl. Wipe out skillet with paper towels.
- Add remaining oil to skillet & adjust flame to medium high.
- Pat steaks dry & add to oil. Leave them alone for for 4-5 minutes then flip & cook other side 3-4 minutes. Remove & wrap tightly in foil.
- Discard any remaining fat in skillet, return onions to pan & reduce temp to medium. Add garlic & cook 30 seconds.
- Add 1/2 cup vinegar, rosemary and brown sugar and cook, scraping up browned bits, until thick & syrupy, about 2 minutes.
- Unwrap steak & pour any accumulated juices in skillet along with remaining vinegar. Salt & pepper to taste.
- Slice steaks crosswise in 1/4 slices & serve topped with onions & sauce.
BALSAMIC ROASTED ONIONS
One of the easiest recipes for onions you can find. Great as a side dish or on an antipasti platter.
Provided by Deborah Mele
Categories Vegetables - Onions
Time 55m
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Peel the onions and slice crossways in half.
- Put olive oil along with the butter into an ovenproof casserole large enough to hold all of the onion halves.
- Whisk in the vinegar, wine, salt, sugar, and pepper.
- Place the onion slices side by side in the dish, cut side down.
- Cover loosely with foil, and bake for 20 minutes.
- Turn onions over, and brush with juices in the pan.
- Uncover, and bake another 20 to 25 minutes or until onions are tender and browned.
- Remove from oven and serve warm or at room temperature, topped with fresh chopped herb of choice.
Nutrition Facts : Calories 226 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 2 halves, Sodium 153 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
GRILLED STEAK AND ONIONS WITH ROSEMARY-BALSAMIC BUTTER SAUCE
Categories Beef Garlic Herb Onion Backyard BBQ Dinner Rosemary Steak Fall Summer Grill/Barbecue Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands).
- Prepare barbecue (medium-high heat). Peel sweet onions, then cut into 1/2-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks, and green onions on rimmed baking sheet and drizzle with oil; toss. Sprinkle with salt and pepper.
- Sprinkle steaks with salt and pepper. Grill sweet onions, shallots, leeks, and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions, shallots, and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Transfer steaks and onions to platter; cover.
- Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions. Serve, passing remaining sauce separately.
STEAK WITH ROASTED SWEET ONIONS IN BALSAMIC VINEGAR
This is one of my favorite flavor combinations. Perfect for a romatic meal (with leftovers) or for a fancy barbeque with your favorite friends! Prep time includes marinating the steaks overnight.
Provided by Mirj2338
Categories Meat
Time 12h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare steak: Marinate the steak overnight in the refrigerator with the garlic, rosemary, olive oil and soy sauce.
- Season with salt and pepper.
- Prepare onions: Peel the onions and slice them 3/4-inch thick.
- In heavy saute pan, heat olive oil over medium heat.
- Arrange onion disks in pan in a single layer so they all touch the bottom.
- Cook for 6 to 8 minutes without turning, until brown on one side.
- Add sugar, salt and pepper.
- Turn the onion disks over without separating them.
- Cook on the other side for 6 to 8 minutes.
- When brown, add half the vinegar and reduce until nearly evaporated.
- Stir the onions, separating them into rings.
- Add remaining vinegar to the pan and cook until almost evaporated.
- Remove onions from pan and allow to cool.
- Season the steaks with salt and pepper, and grill on both sides to desired doneness (about 8 minutes total for medium rare).
- Slice steak and arrange on plate, garnished with the onions.
ROASTED RED ONIONS
Provided by Jamie Oliver
Yield 6
Number Of Ingredients 7
Steps:
- This recipe works great as a stand-alone dish, but also as a component in Jamie's Steak night from Together - see the full collection of menus here.
- ON THE DAY Preheat the oven to 200°C/400°F/gas 6. Peel the onions, cut into 1cm-thick rounds and place in a large roasting tray. Dot over the butter and drizzle with 1 tablespoon of olive oil, then peel, slice and scatter in the garlic, as well as the sprigs of thyme. Add a pinch of sea salt and black pepper, toss together, then arrange in a single layer. Roast for 30 minutes on the middle shelf, giving the tray a jiggle halfway through. Remove, drizzle with the honey and red wine vinegar, mix well and shake flat. Cover with tin foil until needed.
- TO SERVE When the steak is resting, return the onions to the oven, covered, for 15 minutes, or until sticky and sweet. Before serving, season to perfection, tasting and tweaking.
Nutrition Facts : Calories 94 calories, Fat 3.8 g fat, SaturatedFat 1.2 g saturated fat, Protein 1.6 g protein, Carbohydrate 14.2 g carbohydrate, Sugar 11.2 g sugar, Sodium 0.3 g salt, Fiber 3 g fibre
ULTIMATE STEAK WITH BALSAMIC VEGETABLES RECIPE
Just a few ingredients combine to grill up this fantastic and flavorful steak.
Provided by Tastefully Simple
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Serve it tonight: Preheat grill to medium. Season steak with Ultimate Steak™ Seasoning. Grill or broil to desired doneness. Meanwhile, heat olive oil in a large skillet over medium heat. Sautè vegetables until crisp-tender; drizzle with Aged Balsamic Vinegar of Modena. Top steak with sautèed vegetables. Salt and pepper to taste. Freeze it for later: Season steak evenly with Ultimate Steak™ Seasoning. Place in a gallon resealable freezer bag. Place vinegar in a quart resealabe freezer bag. Place vegetables in a gallon resealable freezer bag. Seal well, label and freeze. Thaw steak and vinegar completely; leave vegetables in freezer until ready to prepare. Prepare as directed above. Serve with fresh tomatoes and a garden salad.
GRILLED T-BONE STEAKS WITH BALSAMIC ONION CONFIT
Provided by Julie Loria
Categories Onion Father's Day Backyard BBQ Dinner Vinegar Steak Summer Grill Grill/Barbecue Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- 1 To make the onions, melt the butter in a nonstick large skillet over medium heat. Add the onions and salt and stir well. Add 1 cup water. Cook, stirring often, until the water evaporates and the onions are softened, about 20 minutes. Stir another cup of water into the onions. Cook, stirring often, until the water evaporates and the onions are tender and beginning to brown, about 20 minutes more.
- 2 Stir in the vinegar and honey. Cook, stirring often to avoid scorching, until the onions are caramelized and the liquids are syrupy, about 10 minutes. Remove from the heat and cover the skillet to keep the onions warm.
- 3 Meanwhile, prepare a hot fire in an outdoor grill. Season the steaks with the salt and pepper and let stand at room temperature while the grill heats.
- 4 Lightly oil the grill grate. Place the steaks on the grill and cover. Grill, turning after 3 1/2 minutes, until the tops of the steaks feel somewhat firmer than raw when pressed with a finger, about 7 minutes for medium-rare steak.
- 5 Transfer each steak to a dinner plate. Top with a heap of onions and serve at once.
More about "steak with roasted sweet onions in balsamic vinegar food"
ROASTED BALSAMIC SWEET ONION RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Cuisine AmericanCategory Side DishServings 4Total Time 1 hr 10 mins
- Slice of the top and the bottom parts of the onions so they sit flat in the baking dish; cut the onions in half.
- Arrange the onion halves, cut side up, in the prepared baking dish. Season with salt and pepper, and place 1 teaspoon of butter on each onion half.
- Cover and bake 50 to 60 minutes or until onions give slightly when the edges are squeezed together between your fingers. Remove from oven. Uncover and sprinkle each onion half with balsamic vinegar (use a fork to spread the onion layers apart so that the vinegar can dribble down between the layers).
ROASTED POTATOES AND RED ONIONS RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Cuisine AmericanCategory Side DishServings 6Total Time 1 hr 10 mins
- Place prepared potatoes, rosemary, garlic, red onions, salt, and pepper on the roasting pan. Drizzle with some olive oil (just enough to coat the vegetables); mix well.
- Drizzle with balsamic vinegar (at least 1/2 cup but may add additional balsamic vinegar, if prefer).
- Bake approximately 1 hour. After 1 hour, check for doneness. At this point, check the taste of the vegetables and drizzle a little more balsamic vinegar over the top just prior to serving. Remove from oven.
FLANK STEAK & CARAMELIZED ONIONS & BALSAMIC GLAZE RECIPE
From myrecipes.com
4/5 (5)Calories 317 per serving
- Bring balsamic vinegar to a boil in a small, heavy saucepan. Reduce heat to medium; cook until reduced to 1/4 cup (about 5 minutes). Remove from heat.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 10 minutes or until tender. Sprinkle with 1/4 teaspoon salt; sauté 18 minutes or until onions are golden brown. Remove from heat.
- Sprinkle steak with remaining 1/4 teaspoon salt, pepper, and thyme. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cutsteak diagonally across grain into thin slices. Serve steak over onions; drizzle with balsamic glaze.
RED WINE-MARINATED STEAK WITH BALSAMIC ONIONS AND …
From cookinglight.com
Total Time 5 hrs 45 minsCalories 297 per serving
- Place red wine, fennel seeds, crushed red pepper, and thyme sprigs in a small saucepan; bring to a simmer over high.
- Reduce heat to medium, and simmer, stirring occasionally, until reduced to 3/4 cup, about 10 minutes.
- Cool completely, about 10 minutes. Pour wine mixture through a fine wire-mesh strainer; discard solids.
GRILLED STEAK AND ONIONS WITH ROSEMARY-BALSAMIC BUTTER ...
From bonappetit.com
Servings 4
- Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands).
- Prepare barbecue (medium-high heat). Peel sweet onions, then cut into 1/2-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks, and green onions on rimmed baking sheet and drizzle with oil; toss. Sprinkle with salt and pepper.
- Sprinkle steaks with salt and pepper. Grill sweet onions, shallots, leeks, and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions, shallots, and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Transfer steaks and onions to platter; cover.
- Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions. Serve, passing remaining sauce separately.
BALSAMIC ROASTED SWEET PEPPERS AND (OPTIONAL) ONIONS ...
From recipefiction.com
Cuisine VeganEstimated Reading Time 3 minsCategory Side Dish
- Wash the peppers and cut in half, removing seeds and pith, lightly coat the outer skin with olive oil and then slice into strips.
ROASTED VEGETABLES WITH BALSAMIC VINEGAR - CUPCAKES & KALE ...
From cupcakesandkalechips.com
Ratings 4Calories 113 per servingCategory Side Dish
- Spread on a single layer on a sheet pan, and roast for 20-30 minutes, tossing and flipping them over about halfway through, or until veggies are tender.
BALSAMIC GLAZED STEAK AND ONIONS - SWIRLS OF FLAVOR
From swirlsofflavor.com
4.5/5 (2)Total Time 25 minsCategory Main CourseCalories 198 per serving
- Season sirloin with 1/2 tsp. garlic powder, 1/2 tsp. kosher salt.1/4 tsp. pepper and rosemary. Season onion rounds with remaining garlic powder, kosher salt and pepper.
- Grill sirloin and onions, turning once, until sirloin is desired doneness and onions are tender, and brushing with balsamic glaze several times during last 5 minutes of grilling time. Sirloin will be medium rare when meat thermometer reads 145F.
BALSAMIC RED ONION AND STEAK SALAD - RECIPES
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Servings 4Estimated Reading Time 4 minsCategory MainTotal Time 40 mins
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