| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 55 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon paprika
- 2 teaspoons chili powder
- 1 teaspoon ground coriander
- Salt and freshly ground black pepper
- 4 strip steaks, about 8 ounces each
- 3 tablespoons olive oil
- 2 onions, sliced
- 2 cloves garlic, grated
- 1 tablespoon tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup beef broth
- 1 tablespoon hot sauce
- 1 tablespoon Worcestershire sauce
Instructions
- Mix together the paprika, chili powder, coriander, 1 teaspoon black pepper and 1 teaspoon salt in a small bowl. Sprinkle the steaks on both sides with the spice mixture. Refrigerate for 1 hour.
- Heat the olive oil in a large skillet over medium-low heat. Add the onions and sprinkle with salt and pepper. Cook, stirring occasionally, until soft and slightly golden, 10 to 15 minutes. Add the garlic, tomato paste and pepper flakes, and cook for 2 minutes. Stir in the beef broth, hot sauce and Worcestershire. Cook until thickened, about 5 minutes. Keep warm.
- Prepare a grill or grill pan for medium-high heat.
- Grill the steaks for 3 to 4 minutes per side for medium rare. Let rest for 5 minutes. Serve topped with the onion sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 624 |
| Total Fat | 46 g |
| Saturated Fat | 16 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 42 g |
| Cholesterol | 167 mg |
| Sodium | 808 mg |
Reviews
This meal was everything. I would marinate the steak a little longer but I don’t think I can ever eat steak without this onion sauce ever again! Husband loved it. I made this with the twice baked potato and Mexican corn on the Cobb. #stuffed
I don’t understand why she slathers the steak with salt and lets the steaks sit with all that salt. I was always told that salt draws out the blood, hence a dry steak.
This was awesome, but I did not use on steaks. We were having thick pork chops and I saw your show and decided to try this. I brined my chops (Geoffrey Zakarian’s recipe) overnight, then I followed your recipe for the rub and also the spicy onion sauce (I used chicken broth) and I cooked them in a cast iron skillet (our grill died) Seared them on both sides,, cooking 2 minutes with the lid on after turning, then I removed the lid and continued cooking and then let them rest. They were juicy and flavorful. My husband said they were delicious!