Steak with Caramelized Onions, Hasselback Potato & Fresh Salad
Ingredients (Serves 2)
For the Steak:
- 2 beef steaks (ribeye, bavette, or sirloin)
- 1 tbsp olive oil
- Salt and black pepper
- 1 tbsp butter
For the Caramelized Onions:
- 2 onions, thinly sliced
- 1 tbsp butter
- 1 tsp brown sugar
- 1 tbsp balsamic vinegar
For the Hasselback Potatoes:
- 2 medium potatoes
- 2 tbsp melted butter
- Salt and pepper
- Sour cream for topping
- Chopped chives
For the Salad:
- Mixed greens
- Parmesan shavings
- Olive oil
- Lemon juice
Instructions
- Slice the potatoes thinly without cutting all the way through. Brush with butter, season, and bake at 200°C (400°F) for 45–50 minutes until crispy.
- Cook onions in butter over low heat for 20 minutes. Add brown sugar and balsamic vinegar and cook until caramelized.
- Season steaks with salt and pepper. Sear in a hot skillet with olive oil for 3–4 minutes per side (medium-rare). Add butter during the last minute.
- Let steaks rest for 5 minutes, then slice.
- Toss salad ingredients together.
- Plate the steak, top with caramelized onions, and serve with the Hasselback potato and fresh salad.
⏱️ Prep Time: 15 min
🔥 Cook Time: 50 min
🍽️ Servings: 2
