Rosemary Garlic Steak with Caramelized Onions

This is a great straightforward way to prepare steak: sure to please and easy to make.





Recipe:

• 2 garlic cloves, minced
• 1/2 cup rosemary, minced (also good split with parsley)
• 1/3 cup olive oil
• Generous amounts of salt and pepper
• A dash of paprika or chili powder if you're up for it

1. At the very least, coat the steak in the above ingredients before putting it in the pan. Ideally, let them all hang out together and marinate for as long as you can allow.

2. Sear on both sides over high heat, allowing each side to visibly cook

3. Turn down to medium to cook meat to your desired temperature.
At this time, add sliced red onions to allow to caramelize until the meat is finished cooking.

*I often place the top of a pan over the steak in the skillet while it's cooking to lock in moisture and flavors during any of these stages. This helps to keep your meat from becoming dry or rubbery as well.

This kind of steak is excellent with dijon mustard, which can be incorporated into the marinade (read my whole post about it here, especially the Garlic Aioli Dijon Mustard from Trader Joe's) or as a side condiment for dipping.

If serving this steak over a salad, then turn the dijon mustard into a dressing by adding balsamic vinegar and chopped rosemary until the desired viscosity is achieved.

Mustard as a Marinade

www.dressingsontheside.com

This is a plug for my favorite marinade and/or dressing: Trader Joe's Aoli Garlic Mustard Sauce. This mustard sauce is perfect with both vegetables and meat.

For example, I just made myself some excellent grilled vegetables using this mustard as a marinade. I had zucchini, red onion, and red pepper on hand for my recipe today, but the flavor is great with almost any vegetable.

Because we don't have a grill at our apartment, we're making do with an All-Clad stovetop grill pan (from Williams-Sonoma) and we're totally happy with it. It even gives the appearance of being grilled with the charred lines from the raise divets in the pan. Before putting the vegetables in the pan, I tossed them in the mustard, a little olive oil, lemon juice, salt, and pepper, and then let them cook to perfection on high heat.

This mustard sauce is also excellent as a chicken or porkchop marinade. I should also mention of course that it has a really great flavor for any of your other mustard applications- I think it's smoother than most Dijon mustards and equally flavorful.