What's for Dinner

Seared Steaks-Gundersen Lutheran 500 Club

Seared Steaks with Caramelized Onions and Gorgonzola
Makes 4 servings
Getting started Equipment you will need: large skillet, knife/cutting board, small bowl, aluminum foil, plate, metal spatula, spoon Do right away when you get home:

1 Tbsp. canola oil

2 large onions

1 Tbsp. brown sugar

1/2 cup reduced-sodium beef broth

1 Tbsp. balsamic vinegar

1/4 tsp. salt

1 lb. beef tenderloin or sirloin steak
1/4 tsp. salt
1/4 tsp. black pepper
1 Tbsp. canola oil
1/4 cup crumbled Gorgonzola cheese


1. Heat oil in a large skillet over medium heat. Slice onions. Add onions and brown sugar and cook for about 15 minutes, stirring often, until onions are very tender and golden brown. Add broth, vinegar, and salt and cook for 3 to 4 minutes until liquid has almost evaporated. Transfer onions to a small bowl; cover with foil to keep warm. Clean and dry your skillet.
2. Trim fat off beef and cut into 4 steaks. Sprinkle salt and pepper on both sides of each steak. Heat oil in skillet over medium-high heat. Add steaks and cook for 3 to 5 minutes until brown. Turn steaks over and top with cheese. Reduce heat to medium-low; cover. Cook until cheese is melted and steaks are cooked to desired doneness. Serve with caramelized onions.

Suggested Side Items: Classic Mashed Potatoes (November 1st recipe) and steamed carrots

Tips: Gorgonzola cheese works best in this recipe. If you cannot find any at your local supermarket, you may substitute with bleu cheese.

Shopping list: Onions (2) 1 lb. beef tenderloin or sirloin steak Reduced-sodium beef broth Gorgonzola cheese

Check for: Canola oil Balsamic vinegar Black pepper Brown sugar Salt

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