Monday, February 20, 2012

Seared Flat Iron Steak, caramelized onions with Balsamic Reduction

This recipe was a little of one, a little of another and a few other things thrown together, so I need to write it down before I forget! If you are in the mood for beef, this is now on my favorites list!

Caramalized Onions
Two large sweet onions, sliced thin
1 tbsp minced garlic
1 tbsp brown sugar
generous salt & pepper
Two Tbsp Olive Oil, two tbsp. Butter
Saute the onions, garlic, brown sugar, S&P in the oil and butter until the onions are rich and golden, at least 30", stirring constantly. The drippings will be used for the reduction.

Flat Iron Steak
Rub with Olive Oil and coat with Montreal Steak Seasoning and let stand while onions are cooking.

Balasamic Reduction
Remove onions from saute pan with slotted spoon, leaving all the drippings and little burnt pieces. Keep the onions warm. Add 1 Cup dark red wine and 1/2 C Balsamic Vinegar, 1 tsp. sugar, generous Salt and Pepper. Cook until sauce reduces to about 1/3 Cup. While cooking, put steak on the grill and sear both sides on very high heat, keeping center medium rare. Slice thinly against the grain of meet, pouring the dripping from the steak into the Balsamic Reduction.
Place 3-5 thin slices of beef on plate, top with Caramalized onions and then drizzle the Reduction over the combination - YUMMY!

I accompanied the beef with Garlic Mashed Potatoes and Roasted Carrots and Leeks with Pesto as my side dishes.

Served it with a nice Merlot and a candle on the table!

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