Wednesday, March 11, 2015

Steak and Eggs with Caramelized Onions

As a foodie I do lots of research looking into local events, restaurants, and stores and this week I came upon Blind-Tasting Bingo at OMSI.  It looks so amazing, chef Ryan Morgan from Bon Appetit will be cooking all the tasters and people have to guess what they are eating while blind-folded.  Unfortunately I can't go this time but I hope it is a reoccurring event.  I also recently listened to an episode of America's Test Kitchen and it was all about Iceland and their cuisine and I now have a hold on the book they talked about North: The New Nordic Cuisine of Iceland .  I can't wait for our trip to Iceland to try all of the traditional and new foods.  It finally started raining in PDX again, we had so much sunshine for a while that I needed my rain back.  Rain is perfect soup weather which has inspired my dinner plans for tonight.  Onto the recipe, who doesn't love breakfast for dinner?  Created by yours truly.

Serves 2

The Ingredients
2 eggs
2 6oz petite sirloin steaks
1 small yellow onion, thinly sliced in rings
1 tablespoon balsamic vinegar
1 tablespoon butter
Salt and Pepper
Olive Oil
Steak sauce (optional)

The Process
1.  Salt and pepper steaks and set aside.

2.  Heat olive oil in a small skillet to medium heat, when hot add onions.  If onions start to brown right away turn the heat down.  These will cook for about 20 minutes.  At about 15 minutes add the balsamic vinegar.

3.  While onions are cooking heat up butter in a large skillet over medium-high heat, when hot add steaks.  Cook on the first side for 5 minutes.  Then flip and cook 4 minutes (for a rare steak).  Take steaks off skillet and let rest.

4.  While onions and steaks are cooking and are almost done, heat olive oil another skillet over medium-high heat.  When hot add eggs and cook until desired done-ness, mine were over easy.

5.  Service with steak sauce drizzled over the top of the steak and eggs.

No comments:

Post a Comment