Multicolored-Pepper Steaks with Balsamic Onions

Multicolored-Pepper Steaks with Balsamic Onions
Photo by Leigh Beisch

Ingredients

  • ½ teaspoon sugar
  • 2 tablespoons butter
  • 4 boned tender beef steaks (each 1 to 1 1/2 in. thick and 9 to 12 oz.), such as top loin (New York strip) or rib eye
  • 1 tablespoon fresh thyme leaves
  • ¼ cup fresh-cracked multicolored peppercorns (see notes)
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • + 2 more ingredients
    • About ½ teaspoon salt
    • 2 sweet onions (1 1/2 lb. total), such as Walla Walla, Vidalia, or Maui, peeled and slivered lengthwise

1. Melt 1 1/2 tablespoons butter with 1 1/2 tablespoons olive oil in a 12-inch frying pan over medium heat. Add onions and stir in 1/2 teaspoon salt. Cover and cook, stirring occasionally, until onions are limp, about 8 minutes. Uncover and sprinkle with sugar. Increase heat to medium-high and st...

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