Seared Steaks with Caramelized Onions & Gorgonzola

Posted on Sunday, January 8th, 2012

Ingredients:

• 2 tablespoons canola oil, divided
• 2 large onions, sliced (about 4 cups)
• 1 tablespoon brown sugar
• 1/2 cup reduced-sodium beef broth
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 1 pound beef tenderloin (filet mignon) or sirloin steak, 1-1 1/4 inches thick, trimmed and cut into 4 steaks
• 1/4 cup crumbled Gorgonzola or blue cheese

Preparation:

• Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and brown sugar and cook, stirring often, until the onions are very tender and golden brown, about 15 minutes. Add broth, vinegar and 1/4 teaspoon salt and cook, stirring, until the liquid has almost evaporated, 3 to 4 minutes more. Transfer the onions to a bowl; cover to keep warm. Clean and dry the pan.
• Sprinkle the remaining 1/4 teaspoon salt and pepper on both sides of each steak. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the steaks and cook until browned, 3 to 5 minutes. Turn them over and top with cheese. Reduce heat to medium-low, cover and cook until the cheese is melted and the steaks are cooked to desired doneness, 3 to 5 minutes for medium-rare. Serve the steaks with the caramelized onions.

***Compliment this meal with a side dish of roasted asparagus drizzled with 1 tsp. olive oil (1 cup adds an extra 80 calories) or sautéed chard with 1 tsp. olive oil and a squeeze of lemon (1 cup adds an extra 76 calories)***

Nutritional Facts:

Per serving (makes 4 servings):    306 calories; 16 g fat; 81 mg cholesterol; 11 g carbohydrates; 28 g protein; 2 g fiber; 508 mg sodium; 524 mg potassium.

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