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Steaks with Tomato-Onion Topping
Recipes
Steaks with Tomato-Onion Topping
4 servings
20 minutes total

Ingredients

  • 1 ½ lb boneless grilling steaks (such as New York strip, ribeye, or tenderloin)
  • 1 teaspoon roasted garlic-herb seasoning
  • 1 tablespoon + ¼ cup canola oil
  • 1 medium shallot
  • ¼ cup seasoned rice vinegar
  • 3 tablespoons sun-dried tomato spread
  • 2 teaspoons Dijon mustard
  • ½ cup crispy fried onions
  • ¼ cup crumbled Gorgonzola cheese

Steps

    1. Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle both sides of steaks with seasoning. Place 1 tablespoon oil in pan, then add steaks; cook 6–7 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). Remove steaks from pan and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
    2. Chop shallot finely. Combine in medium bowl: shallots, vinegar, tomato spread, and mustard. Add remaining ¼ cup oil in small, steady stream, whisking continuously until blended and smooth.
    3. Slice steak. Top with sauce and fried onions; sprinkle with cheese, if using. Serve.

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 590, Total Fat 42g, Sat Fat 10g, Trans Fat 1g, Chol 125mg, Sodium 720mg, Total Carb 12g, Fiber 1g, Total Sugar 5g, (Incl. 4g Added Sugars), Protein 41g, Vitamin D 0%, Calc 6%, Iron 30%, Potassium 15%