Pan-Grilled Steak with Balsamic Glaze and Sauteed Onions
STEAK. Holy yum. A good steak is and probably always will be my very favorite food; whether it’s breakfast, lunch or dinner, yes please! I once ate nearly a whole pound of steak for dinner. Yes, I used to be crazy. Luckily I have a little more sense these days, along with a little more nutritional knowledge, so my meals are now a bit more balanced! Still, we just love this dish so much, it’s hard to not eat the whole thing! I’ve learned that staying mindful while eating is the best way to avoid overeating; just staying aware of your fullness and stopping a few bites before you get to completely full.
This recipe has become my favorite way to cook a steak and the hubs even requests this method over the outside grill! I use a good grill pan and just cook over the stove top so that I can drizzle with balsamic vinegar and sauté the onions at the same time. I used New York Strip for this recipe, but any cut should work just fine. These New York Strips were very thick though, so if you use a thinner cut of meat you’ll just need to adjust your cook time down.
You also have the option of caramelizing your onions, but I find that we prefer just sautéing them along with the steak. Plus, it’s way faster! I’m actually not a huge fan of caramelized onions since I prefer a bit of crunch in my onions, but I know some people go nuts over them. Just keep in mind that if you do choose to caramelize your onions, you’ll need a good 45 minutes to do it properly. For a standard 12 in pan, I wouldn’t do more than two onions and would recommend about a teaspoon of oil/butter per onion (don’t use all butter since it burns too easily). Cook on medium low heat and towards the end of the cooking time, deglaze the pan with a bit of balsamic vinegar or water and stir the onions around well to coat. You should have softened onions with a nice brown glaze when they’re done. In the method shown, I just tossed the sliced onions and mushrooms (the hubby’s request, mushrooms just don’t blow my dress up!) in the pan with the steak and poured the balsamic vinegar evenly over everything.
I like to serve alongside some sautéed veggies and roasted potatoes, but you could do any veggie you like and switch out the potatoes for rice or even something like roasted butternut or acorn squash. Feel free to get creative!
- 2 New York Strip steaks (about 1 1/2 lb)
- Half red onion, sliced (or more if you like)
- Whole or sliced Mushrooms (optional)
- 2 1/2 – 3 tbsp Aged Balsamic Vinegar
- Preheat oven to 400 degrees.
- Heat a grill pan over medium heat. Spray with non-stick cooking spray (I prefer coconut or canola oil since they have a higher smoke point than olive oil).
- Place steaks in pre-heated pan and cook for about 2 minutes, or just enough to get the pan-side of the steak nicely browned.
- Flip steaks and cook other side for another 2-3 minutes. You may need to reduce heat to medium-low if pan begins smoking too much.
- You can flip steaks again and rotate placement 90 degrees in order to get the criss-cross grill pattern. Cook for a minute or two and repeat for the other side.
- Add sliced onions and mushrooms and let cook for a minute or two.
- Pour balsamic vinegar over steak and onions and let cook for about 2 minutes.
- You can cut into the steak to check to see if it’s done enough at this point, but you’ll likely need a minimum of 5-8 minutes in the oven to finish cooking. Due to the thickness of these steaks, I cooked for 15 minutes in the oven to get them to medium. Just adjust the cook time according to how you like your steaks cooked and how thick your steaks are.
- This should yield about 4, 6 oz servings.
- Serve alongside some veggies and potatoes and enjoy!
- (for steak and onions)
- Total Calories: 305
- Protein: 50g
- Carbs: 5g
- Fat: 10g