Ingredients with Measurements:
- 4 sirloin steaks (6 oz each)
- 2 tbsp olive oil
- 4 tbsp butter
- 2 large onions, sliced
- 2 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Cast iron skillet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Season the steaks with salt and pepper on both sides.
3. Heat the olive oil in a cast iron skillet over medium-high heat.
4. Add the steaks to the skillet and cook for 3-4 minutes on each side until browned.
5. Transfer the skillet to the oven and cook for an additional 5-7 minutes for medium-rare doneness.
6. Remove the skillet from the oven and transfer the steaks to a plate. Cover with foil to keep warm.
7. In the same skillet, melt the butter over medium heat.
8. Add the sliced onions and garlic to the skillet and cook until the onions are caramelized, about 10-15 minutes.
9. Add the Dijon mustard and red wine vinegar to the skillet and stir to combine.
10. Season the onion mixture with salt and pepper to taste.
11. Serve the steaks topped with the onion mixture.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 30g
Carbohydrates per serving: 8g
Protein per serving: 35g
Substitutions for ingredients:
- Sirloin steaks can be substituted with ribeye or filet mignon.
- Red wine vinegar can be substituted with balsamic vinegar.
Variations:
- Add sliced mushrooms to the onion mixture for a richer flavor.
- Use shallots instead of onions for a milder flavor.
Tips and tricks:
- Let the steaks rest for a few minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steaks are cooked to your desired doneness.
- Use a sharp knife to slice the onions thinly for even caramelization.
Storage instructions:
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in the microwave or oven until warmed through.
Presentation ideas:
Serve the steak on a bed of mashed potatoes or roasted vegetables for a complete meal.
Garnishes:
Garnish with fresh parsley or chives for a pop of color.
Pairings:
Pair with a bold red wine, such as Cabernet Sauvignon or Malbec.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the onions are not caramelizing, increase the heat and stir frequently to prevent burning.
- If the steak is overcooked, reduce the cooking time in the oven or adjust the oven temperature.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw meat.
- Use a meat thermometer to ensure the steak is cooked to a safe temperature of 145°F.
Food history:
Lyonnaise steak is a classic French dish that originated in the city of Lyon. It is typically made with sirloin steak and caramelized onions.
Flavor profiles:
The steak is savory and juicy, while the caramelized onions add a sweet and slightly tangy flavor.
Serving suggestions:
Serve with a side salad or crusty bread for a complete meal.
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Region: French