Serves 4
For this recipe, you will need:
2 tablespoons Butter
2 medium Onions, thinly sliced
1 medium Red onion, thinly sliced
1 medium Leek, white part only, washed well, thinly sliced
8 each Shallots, thinly sliced
1 tablespoon Vegetable oil
4 each (6 to 8 ounces) Sirloin Strip Steak
To taste Salt
1/4 cup Dry white wine
1 tablespoon Balsamic Vinegar
To taste Pepper
1 tablespoon Flat leaf parsley, finely chopped
Directions:
1) In a 12 inch fry pan, heat the butter over medium heat
2) Add all the onions, cook until translucent, 3 to 5 minutes, cover and let simmer for 2 to 3 minutes
3) Uncover and toss until most the moisture has been cooked out, 3 to 5 minutes
4) Remove onions from pan and reserve. Do not wash pan
5) Add oil and return pan to high heat
6) Add steaks, brown well, turn over and season with salt. Brown second side, reduce heat and cook to preferred doneness
7) Remove steak and keep warm. Pour off excess fat
8) Add wine, vinegar and return the onions to the pan. Cook over high heat, stirring well, until onions are hot. Turn off heat and adjust seasoning
9) Serve steak topped with onions, pepper and chopped parsley
For this recipe, you will need:
Directions:
1) In a 12 inch fry pan, heat the butter over medium heat
2) Add all the onions, cook until translucent, 3 to 5 minutes, cover and let simmer for 2 to 3 minutes
3) Uncover and toss until most the moisture has been cooked out, 3 to 5 minutes
4) Remove onions from pan and reserve. Do not wash pan
5) Add oil and return pan to high heat
6) Add steaks, brown well, turn over and season with salt. Brown second side, reduce heat and cook to preferred doneness
7) Remove steak and keep warm. Pour off excess fat
8) Add wine, vinegar and return the onions to the pan. Cook over high heat, stirring well, until onions are hot. Turn off heat and adjust seasoning
9) Serve steak topped with onions, pepper and chopped parsley
