Giddy-Up Steak with Onion-Date Compote

Name: Giddy-Up Steak with Onion-Date Compote
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 2 Tbsps brown sugar; 4 servings Vegetable or canola oil, for greasing; 2 Tbsps chile powder; 1 teaspoons coriander powder; 4 dates, pitted and minced; 907 grams flank steak; 0 teaspoons garam masala; 1 Tbsp ground coffee; 1 teaspoons coarse ground black pepper; 1 teaspoons kosher salt; 4 servings Kosher salt; 2 Tbsps olive oil; 4 larges onions, sliced very thinly; 118 milliliters water

Giddy-Up Steak with Onion-Date Compote might be just the main course you are searching for. One portion of this dish contains roughly 51g of protein, 33g of fat, and a total of 593 calories. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. It is a good option if you're following a gluten free and dairy free diet. If you have garam masala, ground coffee, canolan oil, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes.

Instructions

For the rub: In a small bowl, stir together the rub ingredients, making sure to smooth out any brown sugar nuggets. Then, pour half the mixture over 1 side of the flank steak and massage into the meat. Turn the steak over and pour the other half over the meat and massage in. Set aside on the counter up to 2 hours to marinate. You could also marinate the meat overnight in the fridge.

Ingredients you will need

Brown Sugar

Flank Steak

Chicken Nuggets

Steak

Meat

Dry Seasoning Rub

Equipment you will use

Bowl

Heat the olive oil in a very large skillet over medium heat. Once the oil is shimmering (not smoking), add the onions, a pinch of salt, and stir to coat with oil. Cover and reduce the heat to low. Cook, stirring occasionally, until the onions turn a deep caramel color, about 45 minutes.

Ingredients you will need

Caramel Color

Olive Oil

Onion

Salt

Cooking Oil

Equipment you will use

Frying Pan

Warm your grill or grill pan over medium heat.

Equipment you will use

Grill Pan

Grill

When the onions are caramelized, add the dates, vinegar, and water. Stir and cook, covered, for another 15 minutes.

Ingredients you will need

Vinegar

Onion

Dates

Water

Fold a paper towel in 4, pour a little vegetable or canola oil onto it, and wipe down your grill pan.

Ingredients you will need

Canola Oil

Vegetable

Equipment you will use

Paper Towels

Grill Pan

Once the grill pan is nice and hot (oil lightly smoking), throw your rubbed-down meat on. It should sizzle upon contact - if it doesn't, your pan wasn't hot enough. This is how you ensure a nice crust on the steak! After 5 minutes on 1 side, flip the steak over, and cook another 4 to

Ingredients you will need

Crust

Steak

Meat

Cooking Oil

Equipment you will use

Grill Pan

Frying Pan

Check the temperature; I like my flank steak done medium-rare, so I pull it off as soon as the thermometer register 125 degrees F. Pull onto a chopping board, and tent with foil; allow your meat to rest for 5 minutes.

Ingredients you will need

Flank Steak

Meat

Equipment you will use

Cutting Board

Kitchen Thermometer

Aluminum Foil

Slice the steak thinly against the grain on the bias; if you don't, your precious steak won't be incredibly tender and deeply unsatisfying!

Ingredients you will need

Grains

Steak

Serve with a dollop of onion compote on top.

Ingredients you will need

Compote

Onion

Equipment

Ingredients

Servings:

1Tbsp

balsamic vinegar 2Tbsps

brown sugar 4servings

Vegetable or canola oil, for greasing 2Tbsps

chile powder 1teaspoons

coriander powder 4

dates, pitted and minced 907grams

flank steak 0teaspoons

garam masala 1Tbsp

ground coffee 1teaspoons

coarse ground black pepper 1teaspoons

kosher salt 4servings

Kosher salt 2Tbsps

olive oil 4larges

onions, sliced very thinly 118milliliters

water

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Nickel & Nickel Harris Vineyard Merlot. It has 4.2 out of 5 stars and a bottle costs about 40 dollars.