Balsamic onion steak

Let’s talk about food again shall we? I know it’s been awhile, but I want to share my secret for an incredible steak that is oh-so-summer easy.

For the tools, you will need:
A sharp knife
A cutting board
A skillet
A wooden spoon
A spatula

For the yummy stuff, you will need:
4 1-inch thick grilling steaks (like sirloin or round)
1 sweet onion
1 clove garlic
1 Tbs extra-virgin olive oil
1/2 C. Balsamic vinegar
Kosher Salt

Let the steak reach room temperature. I know, when you got your food handler’s permit they said this was a no-no, but trust me your steak will be juicier and more tender.

Heat the skillet over medium to medium-high heat. Rub the salt and pepper into the room-warm steak. I just read about this method of salting if you’re feeling adventurous. (I’ll try it out and let you know how it goes.) Throw the steaks into the hot pan and let cook for seven-ish minutes.

While the steak is happily grilling, slice the onion. You want nice, thin even rings. So slice carefully and slowly. Now, mince the garlic clove. You should end up with about a cup of onion rings and two tablespoons of garlic.

Turn the steaks over and let cook for another seven-ish minutes. The outside should be a little bit charred and a nice brown.

When the steak is cooked through, remove to a plate and let rest for five minutes. The resting lets the steak reabsorb all it’s yummy juices.

Keep the heat on your skillet. Toss in the EVOO, the onions and garlic and Kosher salt. Cook the onion and garlic, stirring with a wooden spoon until they are nice and sweaty-about five minutes. Add the 1/2 C. of balsamic vinegar and let everything simmer.

The onions should cook down until the juices run clear. The balsamic vinegar should cook down until it becomes sauce like in it’s consistency. About seven more minutes.

You may notice this gives you more than five minutes for the steak to rest. I like to cover the steak with a tent of aluminum foil so it stays warm. If you must, you can cover the steak and place it in the oven on warm. Be warned: the oven will dry out the steak a little bit.

Top your yummy steak with your Balsamic caramelized onions. Enjoy!

Note: The recipe is for medium rare steak. The photo is from Colavita.


About kristamaesmith

I'm a writer living with my boyfriend in Salt Lake City, Utah where I cheer for the Jazz, walk my dog, and spend too much money in local restaurants. I work in marketing for higher education and blog about food, travel, television, and whatever shiny moment catches my fancy.
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