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Seared Steaks with Caramelized Onions & Gorgonzola
4 servings
Total Time: 30 minutes
Ingredients
2 tablespoons canola oil, divided
2 large onions, sliced (about 4 cups)
1 tablespoon brown sugar
1/2 cup reduced-sodium beef broth
1 tablespoon balsamic vinegar
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 pound beef tenderloin (filet mignon) or sirloin steak, 1-1 1/4 inches thick, trimmed and cut into 4 steaks
1/4 cup crumbled Gorgonzola or blue cheese
Preparation
Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and brown sugar and cook, stirring often, until the onions are very tender and golden brown, about 15 minutes. Add broth, vinegar and 1/4 teaspoon salt and cook, stirring, until the liquid has almost evaporated, 3 to 4 minutes more. Transfer the onions to a bowl; cover to keep warm. Clean and dry the pan.
Sprinkle the remaining 1/4 teaspoon salt and pepper on both sides of each steak. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the steaks and cook until browned, 3 to 5 minutes. Turn them over and top with cheese. Reduce heat to medium-low, cover and cook until the cheese is melted and the steaks are cooked to desired doneness, 3 to 5 minutes for medium-rare. Serve the steaks with the caramelized onions.
Nutrition
Per serving:
338 calories;
16 g fat ( 5 g sat , 7 g mono );
69 mg cholesterol;
11 g carbohydrates;
36 g protein;
2 g fiber;
468 mg sodium;
565 mg potassium.
4 servings
Total Time: 30 minutes
Ingredients
2 tablespoons canola oil, divided
2 large onions, sliced (about 4 cups)
1 tablespoon brown sugar
1/2 cup reduced-sodium beef broth
1 tablespoon balsamic vinegar
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 pound beef tenderloin (filet mignon) or sirloin steak, 1-1 1/4 inches thick, trimmed and cut into 4 steaks
1/4 cup crumbled Gorgonzola or blue cheese
Preparation
Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and brown sugar and cook, stirring often, until the onions are very tender and golden brown, about 15 minutes. Add broth, vinegar and 1/4 teaspoon salt and cook, stirring, until the liquid has almost evaporated, 3 to 4 minutes more. Transfer the onions to a bowl; cover to keep warm. Clean and dry the pan.
Sprinkle the remaining 1/4 teaspoon salt and pepper on both sides of each steak. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the steaks and cook until browned, 3 to 5 minutes. Turn them over and top with cheese. Reduce heat to medium-low, cover and cook until the cheese is melted and the steaks are cooked to desired doneness, 3 to 5 minutes for medium-rare. Serve the steaks with the caramelized onions.
Nutrition
Per serving:
338 calories;
16 g fat ( 5 g sat , 7 g mono );
69 mg cholesterol;
11 g carbohydrates;
36 g protein;
2 g fiber;
468 mg sodium;
565 mg potassium.
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