Shelly's Recipe

MULTICOLORED-PEPPER STEAKS WITH BALSAMIC ONIONS

Category: Steaks - Beef

2 tbsp butter
2 tbsp olive oil
2 sweet onions (1 1/2 lb. total), peeled and slivered lengthwise
About 1/2 tsp salt
1/2 tsp sugar
2 tbsp balsamic vinegar
1 tbsp fresh thyme leaves
4 boned tender beef steaks (1 to 1 1/2 inch thick and 9 to 12 oz), such as top loin (New York strip) or rib eye
1/4 cup fresh-cracked multicolored peppercorns

Melt 1 1/2 tbsp butter with 1 1/2 tbsp olive oil in a 12-inch frying pan over medium heat. Add onions and stir in 1/2 tsp salt. Cover and cook, stirring occasionally, until onions are limp, about 8 minutes. Uncover and sprinkle with sugar. Increase heat to medium-high and stir often until onions begin to brown, 5 to 7 minutes. Add balsamic vinegar and 1 1/2 tsp thyme leaves; stir often until liquid has evaporated, 1 to 2 minutes longer.

Rinse steaks and pat dry. Sprinkle both sides lightly with salt, then coat with pepper. Melt remaining 1/2 tbsp butter with 1/2 tbsp olive oil in a 12-inch ovenproof frying pan over medium-high heat (divide among two pans if there is not enough room for steaks in one).

Add steaks and cook until well browned on the bottom, 4 to 5 minutes. Turn steaks over and cook until beginning to brown on the other side, about 2 minutes. Transfer pan to a 375 degrees oven and bake until medium-rare (still pink in the center; cut to test), 7 to 8 minutes, or until as done as you like (steaks will continue cooking for a few minutes after you take them out of the oven). Transfer steaks to warm plates. Spoon onions over the top and sprinkle with remaining 1 1/2 tsp thyme leaves. Serves 4