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Steak with Sweet Onion Sauce
When it comes to steaks, I like to keep it simple—a little seasoning and just slap ‘em on the grill. Skillet baked in a little butter is delicious as well, but grilled is just as tasty (if not more so) and easier on the thighs.
I know a good steak does stand on its own but I really need a little sauce to go with it, or gravy as the Americans call it, right? Nothing too overpowering and mainly meant to enhance the flavor of the meat. This is a typical steak dinner at our house. Medium-rare steaks with a sweet onion and mushroom gravy.
What’s your preferred method for cooking steaks and do you eat sauce/gravy with it as well or do you prefer to keep it plain and simple?
Ingredients:
2 steaks
1/2 sweet onion
5 mushrooms
1 cup beef broth
2 tsp flour
1 tsp brown sugar
1 tsp worcestershiresauce
1 tbsp red wine vinegar
black pepper
thyme
salt
butter
(steak spices)
Optional: coarse mustard
Directions:
Cook the steaks any way you like. I got the Big Green Egg going and brought it up to 500F (250C).
Chop half a sweet onion.
Clean up and thinly slice the mushrooms.
Lawry’s lemon pepper got some good competition from the Versteegen’s fruit pepper I recently found. It’s divine as well and even more lemony. The top is actually a grinder.
I season the steaks with the lemon pepper and some salt. Steak and lemon pepper is a match made in food heaven. It seems to give the steak a freshness that works really well. Just grab whatever you normally use.
Heat about a tbsp butter and sauté the onions for 5 minutes.
Add the mushrooms and cook until they soften up. Stir in 2 tsp all-purpose flour and cook for an extra minute.
Storyboard heaven!
Pour in the broth and add 1 tbsp red wine vinegar, 1 tbsp worcestershiresauce, a pinch of cayenne for a little kick, some dried thyme to taste, black pepper and salt to taste and 1 tsp brown sugar. Stir well, bring to a boil, lower the heat and simmer the sauce for 10 minutes.
Gives you exactly enough time to sear the steaks. I gave mine 3 minutes on each side.
Then I wrapped them in tinfoil and let them rest for 5 minutes, giving the juices time to settle.
I finished the sauce with a pinch of coarse mustard.
This is fairly basic, but it tastes so good. I served them with my Potatoes a la Boulangère and some Easy Baked Carrots and was happy as a clam at high tide.
| Steak with sweet Onion Sauce | |
| Ingredients |
1/2 sweet onion 5 mushrooms 1 cup beef broth 2 tsp flour 1 tsp brown sugar 1 tsp worcestershiresauce 1 tbsp red wine vinegar| black pepper thyme salt butter (steak spices) Optional: coarse mustard |
| Directions |
Chop half a sweet onion. Clean up your mushrooms and thinly slice them. Season the steaks anyway you like, my preferred seasoning is salt and lemon pepper. Heat about a tbsp butter and sauté the onions for about 5 minutes. Add the mushrooms and cook until they soften up. Stir in 2 tsp all-purpose flour and cook for an extra minute. Pour in the broth and add 1 tbsp red wine vinegar, 1 tbsp worcestershiresauce, a pinch of cayenne for a little kick, some dried thyme to taste, black pepper and salt to taste and 1 tsp brown sugar. Stir well, bring to a boil, lower the heat and simmer the sauce for 10 minutes. Cook the steaks. I gave mine 3 minutes on each side before wrapping them in tinfoil and letting them rest for 5 minutes. Finish the sauce with a pinch of coarse mustard and drizzle it all over the steak |
| Meal type: | Main Course |
| Servings: | 2 |
| Copyright: | © kayotickitchen.com |
21 Comments »
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I found your site last night and added you to my rss this morning.
This first post to show up in my reader already has me drooling :).
Fabulous site and gorgeous photography!
*off to find sweet onion*
j.
Goodness…I’ll be craving this all day. And to think we’ll be away tonight for pizza. Bummer. It’ll have to wait. And there’s always tomorrow night.
This looks delicious, that sauce looks so tasty!
Definitely simple. I usually just sear them in the pan and then transfer them to a lowish oven until done to my liking (usually medium rare) and then rest them. The oven method has the advantage that you have a nice crust and the inside is evenly cooked.
Sauce depends on my mood, sometimes only a simple red wine reduction of the pan juices and bits or a simple green peppercorn or whiskey cream.
Sometimes even without a sauce, when I have juicy/creamy veg. I loved the roquefort one I did a while ago.
What’s your favourite cut? Mine is sirloin or rump because they are more flavoursome, ribeye if I can get one.
This is weird, my comments seems to have been eaten by your site…
Definitely simple: sear in a hot pan on both sides and then transfer to a lowish oven.
Sauce depends on my mood (red wine reduction, whiskey or green peppercorn cream) or when I have juicy/creamy veg, I sometimes have no sauce and just slap a slice of blue cheese on top.
What’s your favourite cut?
@karohemd:
Not lost! There are two links in your comment, the spam protection plugin immediately puts it into ‘pending’ status then. I definitely prefer a rump steak.
“What’s your preferred method for cooking steak?”
I rub my entrecote either with: Bolners Fiesta Brand TEXAS STEAK SEASONING or with Bolners Fiesta Brand BRISKET RUB, both available from http://www.texmex.net/products/spices.htm. No sauce. I may reconsider that…
@Kay
I’m sorry. There was no message warning of the pending comment status so I thought it was a hiccup and reposted. :/ I’ll keep that in mind.
*nods* Rump is definitely the best steak for your money. Treated right it can be as soft as anything.
I believe a good steak should be grilled with a little salt and pepper and served medium rare, as is. Only less than fabulous steaks should be served with sauce…that said, your sauce sounds AMAZING and might just make me break my own rule…
I like to marinate my steaks in a little montreal steak seasoning and worcestershire sauce. Then when I serve them, I eat them with ketchup. Please note that this is NOT typically American and I get a lot of weird stares when I do this. My Mom liked ketchup on her steak, and I inherited that pecularity from her. Don’t knock it till you try it.
I definitely like some sauce with my steak–my favorite so far has been onions and blue cheese, but this one also sounds great. Mmmmmm.
I am a purist who believes nothing should ever cover a steak. However, there is a difference between gravy and a sauce, gravy is only made with pan drippings and/or stock and a sauce is made from it’s own ingredients.
@ Niki:
It’s all so confusing. I even heard people refer to tomato sauce (pasta sauce) as gravy :)
Kay that would be refering to pasta sauce as gravy. That is what my Italian mama called it and what I call it. Anything else is called by the ingredients, ‘mushroom gravy’,’ brown gravy’ etc. LOL
Going to try this one, I usually like my steak on the grill with nothing on it
@ Madeline:
I must have had a really dumb look on my face when they said gravy. I wasn’t really sure what to expect from gravy combined with pasta, but then I saw it was tomato sauc :)
@ Chris Howard:
If only we could get the Montreal seasoning here!
@ Karohemd:
Have to see if I can find a plugin that sends the author a message to let them know their comment is being held for approval. Not sure if it exists. Aside from this quirk I must admit the spam protection filter does work alright.
I am making the sauce right now and the kitchen smells simply delicious. Thanks, Kay, it’s a good dish to start the autumn with.
It is realy nice i use balsamic vinegar instead of red wine vinegar .. It is different .. So I like it..
Which kind of beef is most suitable for this?>