This is one of my favorite recipes because it is quick and easy while looking and tasting impressive.
Pan seared steak with balsamic onions and blue cheese
Steaks, I usually use Rib-Eye or New York and serve one per person (6-8 ounces each)
Red onion, thinly sliced (one per steak)
Balsamic vinegar, 1/4 cup per onion
Blue or gorgonzola cheese, 1/4 cup per steak, or however much you like
Add olive oil and a little butter to a frying pan and set on high heat. While pan is heating, slice onions and salt and pepper steaks. Cook steaks about 3-5 minutes on both sides (for medium/medium rare). Place cooked steaks on plate and let rest while you add onions to same pan and deglaze with balsamic vinegar (add more olive oil at this point also, if need be). Turn down the heat and let onions melt into the vinegar, this usually takes the same amount of time it takes for the steaks to rest before cutting, about 10 minutes. Take the onions and balsamic vinegar off the flame. Slice the steak and top with blue cheese, top blue cheese with balsamic vinegar and onion sauce. You can serve this alone with a salad and roasted potatoes, or you can serve it simply over a bed of salad greens (I like arugula) mixed with a light balsamic dressing: equal portions olive oil, balsamic vinegar, and a little sugar (I actually usually use splenda—it tastes great in this dressing).
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