Onion-Tenderized Steak with Reduction and Caramelized Onions
Onion-Tenderized Steak with Reduction and Caramelized Onions
Ingredients
For the Steak and Marinade
- 1 cheap cut of steak
- 3 yellow onions
For the Reduction Sauce
- 1/2 cup red wine
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 3 tablespoons cold butter
- 1 pinch sugar
For Serving
- 2 cups medium grain rice, uncooked
- 3-4 umeboshi, salted plums
- 2 stalks green onion, chopped, or chives
Instructions
- 1
Grate all 3 yellow onions into a container large enough to hold the steak. Using a sharp knife, crosshatch both sides of the cheap cut of steak. Place the crosshatched steak into the container with the grated onions, ensuring the onions are pressed into the crosshatches to maximize penetration.
⏱️ 10 min
- 2
Cover the container and refrigerate the steak to marinate for at least 6 hours, or preferably overnight, to allow the onion enzymes to tenderize the meat.
⏱️ 360 min
- 3
After marinating, remove the steak from the onion mixture and pat it thoroughly dry with paper towels. This is crucial for achieving a good sear. Set aside about 1/2 cup of the finely grated onion from the marinade for the reduction sauce, and set aside the remaining marinated onions for caramelizing.
⏱️ 5 min
- 4
Heat a heavy-bottomed pan (such as a cast iron skillet) over medium-high heat. Add 1 tablespoon of cold butter to the hot pan. Once the butter has melted and the pan is shimmering, carefully place the dried steak in the pan.
⏱️ 2 min
- 5
Cook the steak, flipping it every 30 seconds, until its internal temperature reaches 125°F for a rare to medium-rare doneness. Use a meat thermometer to verify. This frequent flipping helps create an even crust and cook.
⏱️ 8 min
- 6
Remove the cooked steak from the pan and place it on a cutting board or plate to rest. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 5 min
- 7
While the steak rests, prepare the reduction sauce (if desired). In the same pan used for cooking the steak, add another 1 tablespoon of cold butter. Add the reserved 1/2 cup of finely grated onion from the marinade to the pan and sauté for 1-2 minutes until softened.
⏱️ 3 min
- 8
Pour in the 1/2 cup red wine, 1/4 cup soy sauce, and 2 tablespoons oyster sauce. Add a pinch of sugar. Stir the mixture well and bring it to a simmer. Cook, stirring occasionally, until the sauce reduces and thickens to your desired consistency.
⏱️ 5 min
- 9
In a separate pan, cook the remaining marinated grated onions over medium-low heat. Stir frequently, cooking until they are golden brown and caramelized. This process can take 10-15 minutes, so be patient.
⏱️ 15 min
- 10
Prepare the medium grain rice according to package instructions while the steak rests and sauces are being made.
⏱️ 15 min
- 11
Slice the rested steak against the grain into desired thickness. Serve the sliced steak alongside a generous portion of cooked medium grain rice. Garnish with the caramelized golden onions, 3-4 umeboshi (salted plums), and chopped green onion or chives. Drizzle with the reduction sauce, if made.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Onion-Tenderized Steak with Reduction and Caramelized Onions
For the Steak and Marinade
- 1 cheap cut of steak
- 3 yellow onions
For the Reduction Sauce
- 1/2 cup red wine
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 3 tablespoons cold butter
- 1 pinch sugar
For Serving
- 2 cups medium grain rice, uncooked
- 3-4 umeboshi, salted plums
- 2 stalks green onion, chopped, or chives
Instructions
- 1
Grate all 3 yellow onions into a container large enough to hold the steak. Using a sharp knife, crosshatch both sides of the cheap cut of steak. Place the crosshatched steak into the container with the grated onions, ensuring the onions are pressed into the crosshatches to maximize penetration.
⏱️ 10 min - 2
Cover the container and refrigerate the steak to marinate for at least 6 hours, or preferably overnight, to allow the onion enzymes to tenderize the meat.
⏱️ 360 min - 3
After marinating, remove the steak from the onion mixture and pat it thoroughly dry with paper towels. This is crucial for achieving a good sear. Set aside about 1/2 cup of the finely grated onion from the marinade for the reduction sauce, and set aside the remaining marinated onions for caramelizing.
⏱️ 5 min - 4
Heat a heavy-bottomed pan (such as a cast iron skillet) over medium-high heat. Add 1 tablespoon of cold butter to the hot pan. Once the butter has melted and the pan is shimmering, carefully place the dried steak in the pan.
⏱️ 2 min - 5
Cook the steak, flipping it every 30 seconds, until its internal temperature reaches 125°F for a rare to medium-rare doneness. Use a meat thermometer to verify. This frequent flipping helps create an even crust and cook.
⏱️ 8 min - 6
Remove the cooked steak from the pan and place it on a cutting board or plate to rest. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 5 min - 7
While the steak rests, prepare the reduction sauce (if desired). In the same pan used for cooking the steak, add another 1 tablespoon of cold butter. Add the reserved 1/2 cup of finely grated onion from the marinade to the pan and sauté for 1-2 minutes until softened.
⏱️ 3 min - 8
Pour in the 1/2 cup red wine, 1/4 cup soy sauce, and 2 tablespoons oyster sauce. Add a pinch of sugar. Stir the mixture well and bring it to a simmer. Cook, stirring occasionally, until the sauce reduces and thickens to your desired consistency.
⏱️ 5 min - 9
In a separate pan, cook the remaining marinated grated onions over medium-low heat. Stir frequently, cooking until they are golden brown and caramelized. This process can take 10-15 minutes, so be patient.
⏱️ 15 min - 10
Prepare the medium grain rice according to package instructions while the steak rests and sauces are being made.
⏱️ 15 min - 11
Slice the rested steak against the grain into desired thickness. Serve the sliced steak alongside a generous portion of cooked medium grain rice. Garnish with the caramelized golden onions, 3-4 umeboshi (salted plums), and chopped green onion or chives. Drizzle with the reduction sauce, if made.
⏱️ 5 min