Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Pan-Seared Steaks With Balsamic Onions
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- #70436
These pan-seared steaks are a game-changer for steak lovers. It's where the sizzle of the steak meets the sweet complexity of balsamic, creating a dish that's hard to forget.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 tablespoons vegetable oil
2 large red onions, sliced 1/2" thick, rings separated
salt and pepper
3 (8 to 10 ounce size) strip steaks, 1 to 1.25 inches thick
3 cloves garlic, minced
1/2 cup balsamic vinegar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon balsamic vinegar
1 teaspoon minced fresh rosemary
1 tablespoon light brown sugar
directions
Heat 2 tablespoons oil in large skillet over medium heat until shimmering. Add onions and 1/2 teaspoon salt and cook, stirring frequently, until lightly browned, about 10 minutes. Transfer onions to bowl. Wipe out skillet with paper towels.
Add remaining 1 tablespoon oil to skillet and cook over medium-high heat until just smoking.
Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Cook steaks, without moving, until browned on first side, 4 to 5 minutes. Flip steaks and continue to cook until browned on second side, 3 to 4 minutes more. Transfer steaks to plate and wrap with foil.
Discard fat in skillet, return onions to pan, and set over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add 1/2 cup vinegar, rosemary, and brown sugar and cook, scraping up browned bits with wooden spoon, until thick and syrupy, about 2 minutes. Pour any accumulated steak juices into pan along with remaining 1 tablespoon vinegar. Season with salt and pepper.
Slice steaks crosswise into 1/4-inch slices and transfer to platter. Spoon onions and sauce over steak.
added by
LouraLoura
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
October 17, 2010
I was very happy with this recipe. It did require more than 2 minutes for the sauce to thicken, and the timing on the meat was a little short as well for most of my family's preference.