Steaks & Caramelized Onion Sauce

By lorik

Catapult your steak into a whole new category of good with this sweet and savory onion sauce.

Ingredients

• HEAT:
• 1 Tbsp. each unsalted butter and olive oil
• 4 triangle steaks, patted dry, seasoned with salt and black pepper (5–6 oz. each)
• SWEAT:
• 2 cups sliced white onions
• 1 Tbsp. minced fresh garlic
• DEGLAZE:
• 1/4 cup dry sherry
• 1 1/2 cups low-sodium beef broth
• 2 tsp. each Worcestershire sauce and Dijon mustard
• 1 tsp. tomato paste
• WHISK:
• 1 Tbsp. each cornstarch and low-sodium beef broth or cold water
• Chopped fresh parsley

Preparation

Step 1

Heat butter and oil in a sauté pan over medium-high until butter melts. Add steaks and sauté 3–4 minutes per side for medium rare. Transfer steaks to a plate and tent with foil.

Sweat onions and garlic in same pan over medium-low heat, covered, 15 minutes. Increase heat to high. Deglaze skillet with sherry and reduce until nearly evaporated. Add 1 1/2 cups broth and bring to a boil. Combine Worcestershire, Dijon, and tomato paste; stir into sauce and boil 2 minutes. Reduce heat to medium. Whisk together cornstarch and 1 Tbsp. broth, stir into sauce, and simmer until thick, 2–3 minutes. Return steaks and residual juices to pan and simmer to warm steaks through, 3 minutes. Serve steaks with sauce and garnish with parsley.

Per serving: 338 cal; 16g total fat (5g sat); 103mg chol; 184mg sodium; 11g carb; 2g fiber; 36g protein