Steak and Onions
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 Servings
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Calories
372 kcal
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Course
Main Course
Steak and Onions
Description
This preparation starts by seasoning cold top sirloin steaks with freshly cracked salt and pepper, allowing them to sit briefly at room temperature for even cooking. The steaks are rubbed with oil and seared in a cast iron or heavy skillet on medium-high heat without disturbance, developing a browned crust. The steaks are flipped once they release easily from the pan and cooked to preferred doneness, typically monitored with a thermometer and considering carryover cooking during rest.
After removing the steaks to rest, thinly sliced onions are cooked in the same pan with olive oil or grapeseed oil and seasoned modestly due to the later addition of soy sauce. The onions begin to brown and caramelize, then are deglazed intermittently with small amounts of water to loosen browned bits and achieve a tender, saucy texture. Finishing the onions with cold butter adds richness and smoothness, while soy sauce brings savory depth consistent with the Brazilian-style sofrito or garlic base used initially.
Steak served alongside these buttery, savory onions balances meaty and sweet onion flavors, making a satisfying entree. This dish works well with simple sides like rice or potatoes to complete the meal.
Ingredients
- 4 top sirloin steak about 2 pounds total, beef
- 2 onion about 1/4 onion per steak, small/medium, sliced
- 1 tablespoon sofrito or 3 cloves of garlic, minced, Brazilian style
- 1/2 cup of water
- 2 tablespoons butter unsalted, cold
- 1 teaspoon grapeseed oil or any other high smoke point oil
- 1 teaspoon soy sauce
- salt freshly cracked, to taste
- black pepper freshly cracked, to taste
Instructions
- Season cold steaks with salt and pepper on both sides, and let it sit on the counter 10-20 minutes.
- Heat up a cast iron skillet over high heat.
- Rub steaks with the oil and when the pan is hot, add the steaks (two at a time). Lower the heat to medium high.
- Cook on medium high, undisturbed. The steaks are ready to turn when they unstick from the pan. Flip and repeat on the other side and cook to the desired doneness. Use a thermometer to track the temperature, and remember that the steaks will continue to cook as they rest, so remove them when they are within 5 degrees of your desired temperature.
- Remove the steaks from the pan, and place them on a cutting board to rest.
- Drizzle with the pan with olive oil and quickly add in the onions. Season with salt and pepper, and stir. (Go light on the salt since we are adding soy sauce at the end.)
- Cook the onions and when they start to brown, splash in some the water, a few tablespoons at the time. Keep cooking, and when the water evaporates, and the onions start to brown, splash some more water into the pan. Repeat until the onions are completely wilted and caramelized.
- When the onions are done, make a spot in the middle of the pan. Add one tablespoon of butter and the Brazilian sofrito and cook until the garlic is fragrant and golden.
- Pour in the soy and finish with the other tablespoon of butter.
- Turn off the heat, and return the steaks to the pan to "re-warm" and serve immediately.
Bom Apetite!!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 372kcal | 19% |
| Carbohydrates | 6g | 2% |
| Protein | 51g | 102% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 215mg | 9% |
| Potassium | 900mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 176IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 69mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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