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 minutes
Total Time: 30 minutes
- 2 tablespoons canola oil, divided
- 2 large onions, sliced (about 4 cups)
- 1 tablespoon brown sugar
- 1/2 cup reduced-sodium beef broth
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 1 pound beef tenderloin (filet mignon) or sirloin steak, 1-1 1/4 inches thick, trimmed and cut into 4 steaks
- 1/4 cup crumbled Gorgonzola or blue cheese
- 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.
- 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