Monday, June 14, 2010

Caramelized Onion and Steak Brushetta

Had some friends over this weekend and I was looking for a "beefy" appetizer that wouldn't be too expensive. I started with the idea of a basic caramelized onion and sliced beef brushetta and the result was really, very good!

Caralemized Onion and Steak Brushetta:
2 top sirloin steaks about 1 1/2" to 2" thick
canola oil
1 loaf of french bread
EVOO for the brushetta
about 3 tbs shredded parmesan cheese
course salt and freshly ground black pepper
2 large vidalia onions, sliced
3 tbs butter
1/2 cup of red wine

Start by toasting the brushetta. Slice the loaf of french bread at an angle making 1" or so thick slices. Brush slices on one side with EVOO, sprinkle with parm, salt and pepper. Bake at 250 degrees for about 15 minutes. Remove from oven, flip over and repeat, cooking until crisp and golden.

Heat butter over medium heat in saute pan. Add sliced onions, salt and pepper and cook with lid on, stirring every so often about 20 minutes until onions are caramelized and juicy. Add the red wine and let it cook down about 5 minutes. Set aside till you are ready to build the brushetta.

Coat the steaks in canola oil, course salt and freshly ground pepper. Heat grill pan over high heat and grill steaks about 3 minutes per side. Let them rest about 10 minutes on the cutting board before slicing. Slice very thinly.

To assemble: Place bread (brushetta) on a large serving platter. Spoon a good amount (about 1 tbs) per serving of the onion mixture. Add sliced steak to the top and serve while warm.

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