Pan-Seared Rib-Eye Steak with Balsamic Onion & Tomato Salsa

Pan-Seared Rib-Eye Steak with Balsamic Onion & Tomato Salsa
Photo by Scott Phillips

Ingredients

  • 4 boneless rib-eye steaks, ¾ to 1 inch thick (6 to 8 oz. each)
  • ¼ cup thinly sliced fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • 1 medium onion, cut into medium dice (to yield about 1-½ cups)
  • 1 pint grape tomatoes, halved
  • 1 Tbs. balsamic vinegar
  • 1 Tbs. extra-virgin olive oil
  • + 2 more ingredients
    • 2 Tbs. unsalted butter
    • 2 tsp. granulated sugar

Heat the oil in a 12-inch skillet over medium-high heat until hot; add the onion and sugar. Cook the onion, stirring occasionally, until it begins to soften but not brown, 4 to 5 min. Add the vinegar and cook until the onions are soft, 2 to 3 min. Add the tomatoes and cook, stirring, until they j...

View full recipe at Fine Cooking

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