This steakhouse-inspired dinner puts sweet red onions front and center. In most recipes, onions are relegated to a supporting role, but here they are the star after getting glazed with balsamic vinegar and honey.
Place a baking sheet on the middle oven rack and preheat to 450˚ F. Peel and halve the red onions, leaving the root end intact. Cut into 3/4-inch-thick wedges. Toss the onions in a large bowl with 1 tablespoon plus 1 teaspoon olive oil and a big pinch each of salt and pepper. Transfer to the hot baking sheet and roast until tender and dark brown in spots, about 25 minutes.
Meanwhile, season the steak with salt and pepper. Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add 1 tablespoon butter, then add the steak and cook, undisturbed, until a dark brown crust forms on the bottom, about 4 minutes. Flip and cook to desired doneness, about 3 minutes for medium rare. Remove the steak to a cutting board and tent with foil; reserve the skillet.
In a small bowl, whisk the vinegar, honey and chopped oregano. Drizzle the mixture over the onions and toss well to coat.
Wipe out the skillet and return to medium-high heat. Add the remaining 1 tablespoon butter and the garlic; cook until the garlic has softened but not browned, about 2 minutes. Add the chicken broth, bring to a simmer and cook until slightly thickened, 3 to 4 minutes. Whisk in the mustard and remove from the heat.
Slice the steak and divide among plates along with the onions. Spoon the pan sauce over the steak and top with torn oregano.
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Photograph by Andrew Purcell
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