Steak with Sweet-and-Sour Onions
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 420
- Total Fat
- 23 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 97 milligrams
- Sodium
- 403 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 3 grams
- Sugar
- 12 grams
- Protein
- 30 grams
- Total: 40 min
- Active: 40 min
Ingredients
1 1/2 pounds red onions (about 2 medium)
2 tablespoons plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/4 pounds skirt steak, cut into 4 equal pieces
2 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1 tablespoon honey
1 1/2 teaspoons finely chopped fresh oregano, plus torn leaves for topping
1 clove garlic, minced
1 cup low-sodium chicken broth
2 teaspoons Dijon mustard
Directions
- 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.