Seared Steaks with Caramelized Onions & Gorgonzola

Seared Steaks with Caramelized Onions & Gorgonzola

In our humble opinion, steak is best topped with sweet caramelized onions and salty Gorgonzola cheese. We recommend seeking out good-quality Gorgonzola for the best flavor, but any will work. Serve with garlic mashed potatoes and steamed carrots.

From EatingWell: November/December 2008
Yield: 4 servings
Active Time: 30
Total Time: 30


  1. 2 tablespoons canola oil, divided
  2. 2 large onions, sliced (about 4 cups)
  3. 1 tablespoon brown sugar
  4. 1/2 cup reduced-sodium beef broth
  5. 1 tablespoon balsamic vinegar
  6. 1/2 teaspoon salt, divided
  7. 1/4 teaspoon freshly ground pepper
  8. 1 pound beef tenderloin (filet mignon) or sirloin steak, 1-1 1/4 inches thick, trimmed and cut into 4 steaks
  9. 1/4 cup crumbled Gorgonzola or blue cheese


  1. Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and brown sugar and cook, stirring often, until the onions are very tender and golden brown, about 15 minutes. Add broth, vinegar and 1/4 teaspoon salt and cook, stirring, until the liquid has almost evaporated, 3 to 4 minutes more. Transfer the onions to a bowl; cover to keep warm. Clean and dry the pan.
  2. Sprinkle the remaining 1/4 teaspoon salt and pepper on both sides of each steak. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the steaks and cook until browned, 3 to 5 minutes. Turn them over and top with cheese. Reduce heat to medium-low, cover and cook until the cheese is melted and the steaks are cooked to desired doneness, 3 to 5 minutes for medium-rare. Serve the steaks with the caramelized onions.


Nutrition Per Serving: 306 calories; 16 g fat (5 g sat, 7 g mono); 81 mg cholesterol; 11 g carbohydrates; 28 g protein; 2 g fiber; 508 mg sodium; 524 mg potassium.

Nutrition Bonus: Zinc (40% daily value), Potassium (16% dv), Iron (15% dv)

1 Carbohydrate Serving

Exchanges: 1 vegetable, 5 lean meat, 1 fat