December 2nd, 2007

Blackened Steaks with Carmelized Onion Sauce

V. Whittier
Chelmsford, MA

Blackened Steaks with Carmelized Onion Sauce

Ingredients: Sauce
1 large onion, chopped
2 T olive oil
2 T lemon juice
2 T worcestershire sauce
2 tsp dijon mustard
4 T chopped parsley

Blackened Seasoning:
1 T paprika
2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp white pepper
1 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried oregano

1 T olive oil
4 Kansas City Strip Steaks (2 inches thick)

In a saute pan, add 1 T of olive oil and the sliced onions.  Saute the onions until
brown and carmelized.  Add the lemon juice, worcestershire sauce, and dijon mustard. 
Keep warm until steaks are ready.  Stir in the chopped parsley at the last minute. 

Mix together blackened seasoning and rub the steaks with the mixture.  Lightly brush
the steaks with olive oil.

Preheat grill or grill pan.  Place steak over direct high heat and sear for 1 to 2
minutes.  Lift the steak and turn 90 degrees and sear for 2 more minutes.  Flip and
sear the reverse side for 1 to 2 minutes, and then turn 90 degrees and sear for 2
minutes more.  Continue to cook over indirect medium heat until steaks have reached
desired doneness(remove at 13-145 degrees for medium rare).

Serve steaks with the onion sauce. Serves 4-6

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