never too cold for steak

The neighbors were over yesterday -  kids on scooters and bikes, guys chatting on the lawn, and a splash of blue skies overhead.  It makes me ready for summer!  Unfortunately, that season is several months off.  I guess we'll have to wait to of pull out the grill...

But wait!  I have a wonderful recipe for steak that was published a few years ago in Sunset.  It requires no grill, but offers reliable, delicious company (or big promotion or sweet date) -worthy dinners.  Perhaps you have somebody you'd like to treat this week?  If you're dreaming of sunshine and charcoal, this will help get you motivated to finish shoveling the snow before dinner's ready.

Multicolored-Pepper Steaks with Balsamic Onions

Notes: 

1. to crack peppercorns, whirl briefly in a spice or old coffee grinder, or crush with a flat side of a large knife or flat bottom of a heavy glass.

2. entire dinner takes 45 minutes - roast some potatoes in the oven ahead of time for a midwestern-style meal.  Add a salad for a little color, of course. :)

2 Tblsp butter

2 Tblsp olive oil

2 sweet onions (1 1/2 lb total) - like Walla Walla, Vidalia, or Maui, peeled & slivered lengthwise

1/2 tsp salt

1 - 2 tsp sugar

2 Tblsp balsamic vinegar

1 Tblsp fresh thyme leaves

4 tender beef steaks (each about 1 - 1 1/2 in. thick & 9-12 oz), like top loin or rib eye

1/4 C fresh-cracked multicolored peppercorns (see notes)

1. Preheat oven to 375.

2. Melt 1 1/2 Tblsp butter with 1 1/2 Tblsp olive oil in a 12-inch frying pan over medium heat.  Add onions and stir with 1/2 tsp salt.  Cover and cook until onions are limp, about 8 minutes.  Uncover and sprinkle with sugar.  Increase heat to medium-high and stir often until onions begin to brown, 5-7 minutes.  Add balsamic vinegar & 1 1/2 tsp thyme leaves; stir often until liquid has evaporated (1-2 minutes longer).

3. Rinse steaks and pat dry.  Sprinkle both sides lightly with salt, then coat with pepper.  Melt remaining 1/2 Tblsp butter with 1/2 Tblsp olive oil in a 12-in oven-proof frying pan over medium-high heat (divide among 2 pans if there's not enough room in one).  Add steaks and cook until browned on the bottom (around 4 minutes).  Turn steaks over and cook until beginning to brown on other side (about 2 minutes).  Transfer pan(s) to the oven and bake until medium-rare (still pink in center; cut to test), about 7-8 minutes, or as done as you like (steaks will continue to cook a little after you take them out of the oven).

4. Transfer steaks to warm plates.  Spoon onions over the top & sprinkle with remaining 1 1/2 tsp thyme leaves to garnish.  Enjoy!