Steak topped with caramelized onions and cheese
Steak grilled to perfection and topped with sweet caramelised onions and salty Gorgonzola or blue cheese. Serve with garlic mashed potatoes and steamed carrots.
2 tablespoons canola oil, divided
2 large onions, sliced (about 4 cups)
1 tablespoon brown sugar
1/2 cup beef stock (beef cube in hot water)
1 tablespoon balsamic vinegar
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1kg sirloin steak, 3cm thick, trimmed and cut into 4 steaks
1/4 cup crumbled Gorgonzola or blue cheese
1. Heat 1 tablespoon oil over medium heat in a large frying pan. Add onions and brown sugar and cook, stirring often, until the onions are very tender and golden brown, about 15 minutes.
2. Add stock, vinegar and 1/4 teaspoon salt and cook, stirring, until the liquid has almost evaporated, 3 to 4 minutes more.
3. Transfer the onions to a bowl; cover to keep warm. Clean and dry the pan.
4. 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.
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