Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette

Name: Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Canola oil; 2 teaspoons Dijon mustard; 1 teaspoon finely chopped fresh thyme leaves; 59 milliliters pure olive oil; 4 servings Salt and freshly ground black pepper; 4 New York strip steaks, about 12 ounces each; 1 large Vidalia onion, peeled, and cut crosswise into 1/4-inch thick slices; 3 Tbsps Worcestershire sauce

Grilled Steak and Vidalian Onions with Mustard-Worcestershire Vinaigrette might be just the main course you are searching for. This recipe serves 4. One serving contains 726 calories, 46g of protein, and 60g of fat. A mixture of olive oil, vidalian onion, thyme leaves, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Watch how to make this recipe.

Whisk together the Worcestershire sauce, mustard, thyme and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the olive oil until emulsified.

Ingredients you will need

Worcestershire Sauce

Salt And Pepper

Olive Oil

Mustard

Thyme

Equipment you will use

Whisk

Bowl

Let sit at room temperature while you prepare the steak and onions.

Ingredients you will need

Onion

Steak

Remove the steaks from the refrigerator 20 minutes before grilling.

Ingredients you will need

Steak

Heat the grill pan over high heat until it begins to smoke. Pat the steaks dry with paper towels.

Ingredients you will need

Steak

Equipment you will use

Paper Towels

Grill Pan

Brush both sides of the steaks with canola oil and season well with salt and pepper. Arrange the steaks on the grill pan and let cook until golden brown and charred, about 5 minutes. Flip the steaks, lower the heat to medium and continue cooking to medium-rare doneness (130 degrees F internal temperature on an instant-read thermometer), about 4 minutes longer.

Ingredients you will need

Salt And Pepper

Canola Oil

Steak

Equipment you will use

Kitchen Thermometer

Grill Pan

Remove from the heat and arrange on a serving platter. Loosely tent with foil and let rest while you grill the onions.

Ingredients you will need

Onion

Equipment you will use

Grill

Aluminum Foil

Brush the onions on both sides with canola oil and season with salt and pepper, to taste. Grill until golden brown and slightly charred on both sides and just cooked through, about 2 minutes per side. Separate the slices into rings and add to a small bowl.

Ingredients you will need

Salt And Pepper

Canola Oil

Onion

Equipment you will use

Grill

Bowl

Add half of the vinaigrette to the onions and gently toss to coat.

Ingredients you will need

Vinaigrette

Onion

Serve the steaks topped with the onions and drizzled with the remaining vinaigrette.

Ingredients you will need

Vinaigrette

Onion

Steak

Equipment

Ingredients

Servings:

4servings

Canola oil 2teaspoons

Dijon mustard 1teaspoon

finely chopped fresh thyme leaves 59milliliters

pure olive oil 4servings

Salt and freshly ground black pepper 4

New York strip steaks, about 12 ounces each 1large

Vidalia onion, peeled, and cut crosswise into 1/4-inch thick slices 3Tbsps

Worcestershire sauce

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. The Goldschmidt Vineyard Alexander Valley Chelsea Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.