Blackened Steak with Caramelized Onions and Brandy Sauce

After a night of vegetables, my husband asked specifically for a meat dish; and he got it! When I was a bartender I remember a blackening seasoning that we used to put on some of our burgers and it inspired me. Blackening is a style of cooking that is traditionally used in Cajun cuisine on foods such as fish and chicken; the meat is coated in a mix of herbs and spices, then put onto a super hot pan or grill. Be sure to use your exhaust fans for this one! It's going to get hot in the kitchen!

Tips:

Low and Slow Onions - To get the perfect caramelized onions, use a covered saucepan and low heat.

Dry off the meat - Whether you use steak or not, dry the meat off before putting it onto the pan or grill; it will give a better char this way because the moister steams the meat.

Pair it with something nice - Balance the hearty flavor of this dish with something cleansing or savory (I served it alongside roasted carrots and garlic-Parmesan, smashed baby red potatoes).

Cook time: 15 minutes

Servings: 1/2 cup sauce

1/4 cup onions

1 cup onions, sliced (1 large)

2 Tablespoons vegetable or olive oil

Directions:

1) In a medium saucepan over low heat, heat the oil and then add in the sliced onions.

2) Cover the saucepan and stir every few minutes. Cook the onions for 10-15 minutes until golden brown and tender. Meanwhile, cook the sauce.



Sauce

1/2 cup water

1 beef bullion cube or 3  Tablespoons beef granules

1 teaspoon onion powder

1/2 teaspoon Tabasco sauce
2 teaspoons red wine vinegar

2 teaspoons brown sugar

1 teaspoon Worcestershire sauce

1/4 cup brandy

Directions:

1) In a medium saucepan, combine all of the ingredients.

2) Over medium heat, simmer the sauce for 3-5 minutes until the sauce begins to thicken.

3) Remove the pan from the heat and allow it to sit while you prepare the steaks. 

If the sauce cools too much, you may want to heat the sauce back up a little before serving it over the steaks.

Cook time: See chart below

Servings: 4 steaks

4  1-inch Sirloin, Top loin or tenderloin steaks 

Blackening Seasoning
1 Tablespoon paprika

2 teaspoons salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cayenne pepper

1 teaspoon ground black pepper

1/2 teaspoon dried thyme

1/2 teaspoon oregano

Directions:

1) Preheat a non-stick pan over high heat. 

2) In a shallow pan or plate, mix all of the spices until combined. 

3)  Drop each steak into the seasoning mixture, coating the top and bottom completely.

 4) Cook each steak to desired doneness:

 Cook time per side

Rare Medium Well
3-4 minutes                  4-5 minutes               5-7 minutes

5) Serve onions and sauce with steak.