Savoury Steak and Onions
Savor the hearty, comforting flavors of this classic Savoury Steak and Onions recipe, a timeless dish made with tender beef sirloin steaks, perfectly seared for a juicy, caramelized crust. Paired with golden-brown, slow-cooked caramelized onions and a rich balsamic-thyme pan sauce, this dish is a true celebration of bold, savory flavors. Ready in under 45 minutes, this recipe is both weeknight-friendly and impressive enough for special occasions. Serve it alongside creamy mashed potatoes or roasted vegetables for a satisfying, restaurant-quality meal at home. Perfect for steak lovers, this dish combines classic techniques like caramelizing onions and deglazing to create layers of flavor that delight the palate.
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) beef sirloin steak
- 2 large yellow onions
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 minced garlic cloves
- 2 sprigs fresh thyme
- 1 cup beef stock
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon (optional, for thickening) all-purpose flour
Instructions
Place the steaks on a plate and season both sides with salt and black pepper. Let the steaks sit at room temperature for about 10 minutes to take the chill off.
Peel and slice the onions into thin rings.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the onion rings and cook, stirring frequently, for about 10-12 minutes or until they are golden brown and caramelized. Remove the onions from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and allow it to heat over medium-high heat. Add the steaks and sear for 3-4 minutes per side, or until they reach your desired doneness (use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium). Remove the steaks, tent with foil, and let them rest.
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds or until fragrant.
Deglaze the skillet by pouring in the beef stock, balsamic vinegar, and thyme sprigs. Stir to scrape up any browned bits from the bottom of the pan.
Let the sauce simmer for 5 minutes to reduce slightly. If you prefer a thicker sauce, whisk in the all-purpose flour and continue simmering until thickened.
Return the caramelized onions to the skillet and stir to coat them in the sauce. Discard the thyme sprigs.
Serve the steaks with the onions and sauce spooned over the top. Pair with mashed potatoes or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 3469 mg | 151% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 15.3 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1745 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
