This is the main content.
Steakhouse Cuts and Bacon-Wrapped Onions
Recipes
Steakhouse Cuts and Bacon-Wrapped Onions
4 servings
35 minutes total

Ingredients

  • 1 large sweet onion
  • 4 slices bacon
  • 1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or top sirloin)
  • 1 teaspoon kosher salt
  • ¾ teaspoon pepper
  • 1 tablespoon balsamic glaze

Steps

    1. Preheat grill (or grill pan) on medium-high; preheat oven to 400°F. Cut onion in half vertically, then cut each half into 6 (½-inch-thick) wedges. Cut bacon slices into thirds.
    2. Wrap 1 piece bacon around each onion wedge; arrange on baking sheet (wash hands). Bake 20–25 minutes until bacon is crisp and onions are tender.
    3. Meanwhile, season both sides of steaks with salt and pepper; place steaks on grill (wash hands). Grill 4–5 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
    4. Top steaks with onions, then drizzle with balsamic glaze. Serve.

    Chefs Tip: Serve with roasted potatoes and steamed broccoli.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 530, Total Fat 31g, Sat Fat 12g, Trans Fat 0g, Chol 155mg, Sodium 690mg, Total Carb 11g, Fiber 1g, Total Sugar 8g, (Incl. 1g Added Sugars), Protein 49g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 15%