Steak with Roasted Sweet Onions in Balsamic Vinegar
Elevate your dinner table with this Steak with Roasted Sweet Onions in Balsamic Vinegar—a mouthwatering dish that perfectly balances savory and sweet flavors. Featuring tender, seared ribeye steaks paired with caramelized Vidalia or Walla Walla onions, enhanced by a rich blend of balsamic vinegar and a touch of brown sugar, this recipe is a true crowd-pleaser. The onions are roasted to perfection, unlocking their natural sweetness and creating a delectable topping for the juicy, pan-seared steaks. With just 15 minutes of prep and a total cooking time of under 30 minutes, this sophisticated yet simple recipe is ideal for weeknight dinners or special occasions alike. Garnished with fresh rosemary, this dish not only tantalizes your taste buds but looks stunning on the plate. Whether you're an experienced home chef or just starting out, this steak recipe is your ticket to a restaurant-worthy meal at home!
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Recipe Information
Ingredients
- 2 pieces Ribeye steak (or your preferred cut)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 3 medium Sweet onions (e.g., Vidalia or Walla Walla)
- 3 tablespoons Balsamic vinegar
- 1 tablespoon Brown sugar
- 2 sprigs Fresh rosemary (optional, for garnish)
Instructions
Remove the steaks from the fridge and let them come to room temperature for about 20-30 minutes.
Preheat your oven to 400°F (200°C).
Peel and slice the sweet onions into thick rounds, approximately 1/4 inch thick.
In a mixing bowl, combine the onions with 1 tablespoon of olive oil, balsamic vinegar, and brown sugar. Toss to coat evenly.
Spread the onions on a baking sheet lined with parchment paper or foil. Roast in the preheated oven for 20 minutes, flipping halfway through, until caramelized and tender.
While the onions are roasting, pat the steaks dry with a paper towel and season both sides generously with salt and black pepper.
Heat the remaining 2 tablespoons of olive oil in a cast-iron skillet or grill pan over medium-high heat until shimmering.
Place the steaks in the hot pan and sear for 3-4 minutes on each side for medium-rare doneness. Adjust the cooking time based on your preferred level of doneness.
Remove the steaks from the pan and let them rest on a cutting board for 5-7 minutes to allow the juices to redistribute.
Once the roasted onions are ready, remove them from the oven.
Plate the steaks and top each with a generous portion of the roasted sweet onions. Garnish with fresh rosemary sprigs for an aromatic touch, if desired.
Serve immediately and enjoy your flavorful Steak with Roasted Sweet Onions in Balsamic Vinegar!
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 24.8 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1455 mg | 31% | |
*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.
