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Giddy-Up Steak with Onion-Date Compote Recipe

Giddy-Up Steak with Onion-Date Compote

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Average Rating:

Total Reviews: 26

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  • on April 22, 2012

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    I love Aarti. Her recipes are usually so fabulous, I was a bit let down by this one. Can't say I like her rub any better than simple S & P on flank steak. The onions were a nice version of carmelized onions, but not memorably so. I won't make this again.

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  • on February 10, 2012

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    First off, we LOVE Aarti Party! We served this the other night for a couple of friends. I was hoping to have some left over for lunch the next day, but it was SOOOO good, there was not a bit left!
    I will agree, though, with the reviews of the onions not carmelizing. There was a lot of liquid so we uncovered for a while and cooked a little longer.
    Now that I have a big package of garam masala, I'll be using a lot more of Aarti's recipes.

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  • on January 18, 2012

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    Amazing flavor for a steak! I had to cook the onions for about 20 or 30 minutes without the lid, because they had a lot of moisture and weren't caramelizing. Once they started getting brown, I put the lid back on to lock in remaining moisture.

    Other than that, I didn't alter the recipe at all, and it was wonderful.

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  • on January 04, 2012

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    I changed not a single thing and absolutely LOVED this. The bite of compote with each bite of steak makes such a lovely sweet and spicy morsel of deliciousness! A definite keeper! I'm going to try suzpep_6057702's crostini idea with this next!

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  • on November 16, 2011

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    Exellent by far!!! thank you ... makes a steak totally different

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  • on May 30, 2011

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    My kids ask for this all the time! The rub is flavorful without being too spicy. I love the onion compote with it but my kids love it plain- it pleases everyone!

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  • on May 28, 2011

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    First time I tried this recipe it wasn't very flavorful. I tried it again. This time I fully salted/peppered the steak prior to rubbing. Much better. Now it is my husband's favorite steak rub!!

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  • on May 01, 2011

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    I made this as crostini, since I was doing a party, not a sit-down. I sliced the beef thin, into small pieces. Slathered a little compote on the toasted bread, then topped with meat. I also did a few meatless by starting with a little herbed cream cheese then topping with onion compote. Both were excellent, even once cold.

    The onion compote definately needs some time without the lid on to carmelize. I'd say first half of the time with the lid, second half without. Then add dates. It took longer than recipe time because it got so moist with the lid on. Very yummy though. Tasted like jam, not onion!

    I would use less coffee next time, it was a little bitter. I used about 3/4 of the amount of peppers in the recipe.

    I cooked the beef in a skillet, not a grill pan, and I did not get any smoking.

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  • on March 23, 2011

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    So yummy!!!
    I used sweet paprika instead of chili powder to keep it less spicy so my kids would eat it. And boy, did they love it! I broiled the steak because I don't have a grill pan, and it was still excellent.

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  • on March 06, 2011

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    I found the rub to be too peppery for my palate. I had the same problem as another reviewer that when using the grill pan at such a high heat my kitchen filled up with smoke. I appreciate the details provided in the recipe - the minutes needed per side, the tip about the foil were helpful.
    I liked the onion compote with the dates - it works well with the steak and I plan to use the leftover onion compote to make a green bean side.

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