Ingredients:
3 tablespoons vegetable oil
2 large red onions, large, peeled & cut into 1/2 slices, rings separated
1/2 teaspoon salt
3 (8 -10 ounce) boneless strip steaks
3 garlic cloves, minced
1/2 cup balsamic vinegar, plus
1 tablespoon balsamic vinegar
1 teaspoon fresh rosemary, minced
1 tablespoon light brown sugar
salt
pepper
Directions:
Heat 2 tablespoons of the oil in a large heavy skillet over medium heat.
Add onions & salt and cook, stirring often, until lightly browned, about 10 minutes. Transfer to a bowl. Wipe out skillet with paper towels.
Add remaining oil to skillet & adjust flame to medium high.
Pat steaks dry & add to oil. Leave them alone for for 4-5 minutes then flip & cook other side 3-4 minutes. Remove & wrap tightly in foil.
Discard any remaining fat in skillet, return onions to pan & reduce temp to medium. Add garlic & cook 30 seconds.
Add 1/2 cup vinegar, rosemary and brown sugar and cook, scraping up browned bits, until thick & syrupy, about 2 minutes.
Unwrap steak & pour any accumulated juices in skillet along with remaining vinegar. Salt & pepper to taste.
Slice steaks crosswise in 1/4 slices & serve topped with onions & sauce.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.