Steak with Caramelized Onions and Herb Mashed Potatoes
Ingredients:
For the Steak:
2 ribeye or strip steaks
Salt and freshly cracked black pepper
2 tbsp olive oil
2 tbsp butter
2 garlic cloves, smashed
Fresh thyme or rosemary sprigs
For the Caramelized Onions:
2 large yellow onions, thinly sliced
2 tbsp butter
1 tbsp olive oil
1 tsp sugar
Salt, to taste
1 tbsp balsamic vinegar (optional)
For the Herb Mashed Potatoes:
2 lbs Yukon gold potatoes, peeled and cubed
4 tbsp butter
1/2 cup heavy cream or milk
1/4 cup sour cream (optional)
2 tbsp fresh herbs (parsley, chives, or thyme), chopped
Salt and cracked black pepper, to taste
For the Pan Sauce:
1/4 cup beef broth
1/4 cup red wine or balsamic vinegar
1 tbsp butter
Instructions:
Caramelize Onions: In a skillet over medium-low heat, melt butter and olive oil. Add onions, sugar, and a pinch of salt. Cook slowly, stirring occasionally, for 30–40 minutes until deep golden brown. Add balsamic vinegar for extra depth.
Make Mashed Potatoes: Boil potatoes in salted water until tender. Drain, then mash with butter, cream, sour cream, herbs, salt, and pepper until smooth.
Cook Steak: Season steaks generously with salt and pepper. Sear in hot oil in a skillet 3–4 minutes per side for medium-rare. Add butter, garlic, and herbs, and baste. Let rest.
Make Pan Sauce: Deglaze skillet with wine or vinegar, add broth, and reduce slightly. Stir in butter to finish.
Assemble: Plate mashed potatoes, top with steak and caramelized onions. Drizzle with pan sauce and garnish with extra herbs if desired.