Pan-Grilled Steak with Caramelized Onions
This dish is more than just tasty--it's the epitome of umami, thanks to the red wine, beef, smoked ham, beef broth, and soy sauce. For ultimate flavor, top the steak with a bit of crumbled Gorgonzola cheese and serve with sauteed shiitake mushrooms.
Ingredients2 teaspoons extra-virgin olive oil
3 large red onions, thinly sliced
1 tablespoon chopped fresh rosemary
3/4 teaspoon fine sea salt, or to taste
3/4 teaspoon freshly ground black pepper, or to taste
1/2 cup red wine, such as malbec or merlot
6 ounces lean, natural smoked ham, chopped
6 lean, boneless beef top round steaks (4 ounces each), trimmed of fat
1/2 cup plain soy milk
1/3 cup thinly sliced scallions
1/4 cup natural beef broth, heated
1/2 teaspoon naturally brewed soy sauce
Nutrition Facts310 calories, 11 g fat (4 g saturated), 11 g carbohydrates, 37 g protein, 2 g fiber, 660 mg sodium (28% Daily Value).
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Directions1. Warm oil in an extra-large skillet over medium heat. Add onions, rosemary, and V teaspoon each salt and pepper. Cook, stirring occasionally, 15 minutes, or until lightly caramelized. Add wine and ham; cook, stirring occasionally, 10 minutes, or until onions are very soft. Set aside.
2. Meanwhile, heat a large grill pan or nonstick skillet over medium-high heat. Sprinkle steaks with the remaining salt and pepper. Cook steaks 4 to 5 minutes per side for medium-rare. Let steaks stand 5 minutes before slicing.
3. Reheat onions over medium-high heat. Add soy milk and scallions. Cook, stirring, 2 minutes, or until liquid evaporates.
4. Slice steaks diagonally across the grain into V-inch-thick slices. Spoon onions onto a serving platter or individual plates; top with steak slices. Combine broth and soy sauce; drizzle over steak.