Steak and onions are a match made in heaven. They’re simple, but can feel fancy, which means you can dress this recipe up or down depending on your mood, day of the week and what you serve them with. And by the way, I have casually left you a list of sides that pair wonderfully with this recipe at the end of the post, too.
This steak and caramelized onions are made with very few ingredients, like 5-ish — but it might just be one, the steak, if you’re like me and always have oil, soy, butter, onions and Brazilian sofrito at home.
Steak and Onions, known as Bife Acebolado in Portuguese, is a classic recipe in many households all over the world. It’s simple comfort food that is easy enough for a midweek dinner, and special enough for a Sunday dinner. Besides, it’s one of those classics you’ve gotta know how to make!
Course: Main Course
Keyword: date night, Easy Dinner, steak recipe
Prep Time: 5minutes
Cook Time: 20minutes
Total Time: 25minutes
Servings: 4 Servings
- 2 large onions, thinly sliced
- 3 tablespoons clarified butter, divided
- 1-2 garlic cloves
- 1 pound rib-eye steaks or other cuts of choice, about ¾ inch thick
- 3 ½ tablespoons balsamic vinegar, divided
- 2-3 fresh thyme stalks (or rosemary if you prefer)
- Sea salt and freshly crushed black pepper to taste
- Take the steak out of the refrigerator about half an hour before cooking it to bring it to room temperature.
- In a large skillet, heat 1 tablespoon clarified butter; add the onions and cook, stirring occasionally until the onions begin to caramelize, about 8-10 minutes.
- Add 1½ tablespoons balsamic vinegar, season to taste, and continue cooking for 1-2 minutes.
- Set aside while you cook the steak.
- Pat the steak dry with paper kitchen towels, brush with some clarified butter, and season to taste.
- Heat a medium cast-iron skillet and add the steak.
- Sear it for about 1 minute per side, then the remaining clarified butter, garlic, thyme, and balsamic vinegar.
- Cook for another minute or so per side, flipping once until it forms a nice brown crust.
- Once it has cooked to the desired doneness, transfer to a plate and tent with aluminum foil.
- Let it rest for about 5-6 minutes then cut it and serve topped with the caramelized onions.
Serving: 1serving | Calories: 372kcal | Carbohydrates: 6g | Protein: 51g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 215mg | Potassium: 900mg | Fiber: 1g | Sugar: 2g | Vitamin A: 176IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 4mg