This is one of our favourite recipes to use when we are not in the mood to BBQ our steaks. We originally got it from the 2005 Milk Calendar. The steak is tender and yummy and easy to prepare. Enjoy!
- Prep Time: 10 min
- Total Time: 35 min
Pan-Seared Steak with Caramelized Onions
- Makes 4 servings
- salt and pepper
- 1 lb (454 g) beef sirloin or other grilling steak (about 3/4-inch thick)
- 2 tbsp (30 mL) Butter, divided
- 2 onions, thinly sliced
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) dried rosemary, crumbled
- 2 tbsp (30 mL) all-purpose flour
- 1 1/2 cups (375 mL) Milk
- 2 tbsp (30 mL) soy sauce
- 1 tbsp (15 mL) Dijon mustard
- chopped fresh parsley
1. Rub 1/4 tsp (1 mL) each salt and pepper over both sides of steak. In large skillet, melt half of butter over high heat; brown steak on both sides, about 2 min per side. Transfer to plate.
2. Reduce heat to medium-low; add remaining butter to skillet. Stir in onions, garlic and rosemary; cover and cook, stirring often, for 10 min or until onions are very soft and caramelized. Sprinkle with flour; cook, stirring, for 1 min. Gradually stir in milk, then add the soy sauce and mustard.
3. Increase heat to medium; simmer, stirring, for 5 min or until sauce is thickened. Return steak and accumulated juices to pan; spoon sauce over top. Simmer, turning steak once and stirring sauce, for about 5 min or until steak is desired doneness. Remove from heat. Transfer steak to cutting board; let rest for 5 min. Season sauce to taste with salt and pepper. Slice steak thinly across the grain and serve with sauce. Sprinkle with parsley.