I’m not sure if you are a collector of the annual “milk calendars” or not, but we have found that the recipes in them are really great. One of our favourites is their recipe for pan seared steak which was included in the 2005 calendar. This makes a great winter meal for those days when you don’t feel like braving the elements and putting your steak on the grill. I also love this recipe because you can get away with a less expensive cut of meat and it still tastes tender and delicious.
Pan Seared Steak with Caramelized
- Salt and pepper, to taste
- 1 lb beef sirloin or other grilling steak, (about 3/4-inch/2 cm thick)
- 2 tbsp butter
- 2 onions, thinly sliced
- 2 cloves garlic, minced
- 1/2 tsp dried rosemary, crumbled
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- Chopped fresh parsley
Rub 1/4 tsp each salt and pepper over both sides of steak. In large skillet, melt half of butter over high heat. Add the steak and brown it on both sides (about 2 minutes per side). Transfer to plate.
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 and cook, stirring, for 1 min. Gradually stir in milk, then soy sauce and mustard.
Increase heat to medium and simmer while stirring, for about 5 min or until sauce is thickened. Return the steak and accumulated juices to pan; spoon sauce over top. Simmer, turning steak once and stirring sauce, for about 5 to 10 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 additional salt and pepper. Slice steak thinly across the grain and serve with sauce. Sprinkle with parsley.
This steak is delicious and not only good as a regular menu item for your family, but also makes a great dish to serve to guests. Enjoy!