Steak with Beer-Braised Onions
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 580
- Total Fat
- 29 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 159 milligrams
- Sodium
- 537 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 3 grams
- Protein
- 39 grams
- Sugar
- 4 grams
- Total: 40 min
- Active: 30 min
Ingredients
2 slices bacon, chopped
2 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
3 sprigs thyme
Kosher salt and freshly ground pepper
1 12-ounce bottle brown ale
1/2 cup low-sodium beef broth
6 ounces extra-wide egg noodles
1/2 cup frozen peas
2 tablespoons unsalted butter
4 cube steaks (about 1 1/4 pounds)
2 tablespoons chopped fresh parsley
Directions
- Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add 1 tablespoon olive oil, then add the onion and cook until softened, about 3 minutes. Add the thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is lightly browned, about 5 more minutes. Add the beer, reduce the heat to medium and simmer until reduced by three-quarters, about 15 minutes. Increase the heat to high, pour in the beef broth and simmer until thickened, about 2 more minutes; season with salt and pepper. Discard the thyme.
- Meanwhile, bring a pot of salted water to a boil. Add the noodles and cook as the label directs, adding the peas in the last 2 minutes of cooking. Drain and return to the saucepan. Stir in 1 tablespoon butter and season with salt and pepper; keep warm.
- Season the steaks with salt and pepper on both sides. Heat the remaining 1 tablespoon each olive oil and butter in a large nonstick skillet over medium-high heat. Working in batches, cook the steaks until lightly browned and just cooked through, about 1 minute per side. Serve with the noodles; top with the braised onions and parsley.