Prepare to transform your ordinary dinner into an extraordinary feast with this irresistible Beef with Red Onions recipe! In just 45 minutes, you'll create a restaurant-quality dish that will have your family and friends begging for seconds. Imagine tender, perfectly seared beef slices dancing with caramelized red onions, all enhanced by a tantalizing balsamic glaze that promises to elevate your taste buds to new heights. Whether you're a seasoned home cook or a kitchen novice, this recipe is your ticket to culinary success.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb beef sirloin, sliced
- 2 large red onions, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar
Instructions
- Remove the beef sirloin from the refrigerator 30 minutes before cooking to allow it to come to room temperature. This helps ensure even cooking and more tender meat.
- Pat the beef slices dry with paper towels to remove excess moisture. This will help achieve a better sear and prevent steaming.
- Season the beef slices evenly with salt and black pepper, making sure to coat all sides of the meat.
- Slice the red onions into thin, uniform rings to ensure even cooking and consistent texture.
- Heat olive oil in a large skillet or cast-iron pan over medium-high heat until the oil is shimmering and just about to smoke.
- Carefully place the seasoned beef slices into the hot pan, ensuring they are not overcrowded. Cook in batches if necessary to maintain proper heat and achieve a good sear.
- Sear the beef for 2-3 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness. Avoid moving the meat too much to develop a nice brown crust.
- Remove the beef from the pan and set aside on a plate, tenting with aluminum foil to keep warm.
- In the same pan, add the sliced red onions and cook for 5-7 minutes, stirring occasionally, until they become soft and slightly caramelized.
- Drizzle balsamic vinegar over the onions and cook for an additional 1-2 minutes, allowing the vinegar to reduce and create a rich glaze.
- Return the beef to the pan and quickly toss with the onions to reheat and combine flavors, about 1 minute.
- Transfer the beef and onions to a serving platter, and let rest for 2-3 minutes to allow the juices to redistribute.
- Serve hot, optionally garnishing with fresh herbs like parsley or thyme for added flavor and visual appeal.
Tips
- Temperature is Key: Always let your beef come to room temperature before cooking to ensure even heat distribution and maximum tenderness.
- Dry Meat = Better Sear: Use paper towels to pat the beef completely dry. This crucial step prevents steaming and helps achieve that beautiful, golden-brown crust.
- Don't Overcrowd the Pan: Cook beef in batches if necessary. Overcrowding reduces the pan's temperature and prevents proper searing.
- Watch Your Heat: Medium-high heat is perfect for creating a delicious crust without burning the meat.
- Rest Your Meat: Letting the beef rest after cooking allows the juices to redistribute, ensuring each bite is succulent and flavorful.
- Bonus Flavor Tip: For an extra flavor boost, consider adding a sprinkle of fresh herbs like thyme or parsley just before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 25g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 75mg
