Flat Iron Steaks with Balsamic Baked Vidalia Onions
Ingredients:
2 tablespoons butter
1 cup balsamic vinegar
1 tablespoon chopped rosemary
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 Vidalia onions, quartered
1 Flatiron steak (about 1 ¼ pounds)
Kosher salt
Freshly ground black pepper
2 teaspoons canola oil
Instructions:
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Preheat oven to 400º.
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Melt the butter in a small saucepan, add the balsamic vinegar, rosemary, salt and pepper and bring to a boil.
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Pour into a buttered 2 quart ovenproof casserole dish. Add the quartered Vidalia onions. Toss to coat and bake 40 minutes, turning and basting twice during cooking.
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Season steak generously with salt and pepper. Heat 12” cast iron skillet over high heat. Add canola oil and swirl to coat bottom of pan. Add steak and sear for 4 minutes.
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Turn steak over and place pan in oven with onions. Cook in oven 5 minutes for rare; 9 minutes for medium.
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Serve with the Balsamic Baked Vidalia Onions.