Steaks With Peppercorn Melange And Sweet Onion Marmalade Recipes

VIDALIA ONION MARMALADE

Vidalia Onion Marmalade image

Provided by Food Network

Time 30m

Yield 2 to 2 1/2 cups

Number Of Ingredients 8

Ingredients

4 cups finely chopped Vidalia onions
2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 cup sugar
2 tablespoons distilled white vinegar
2 tablespoon parsley

Steps:

Saute the onion in hot oil in skillet over medium high heat with the salt, pepper, and cayenne, cook stirring often, for about 10 to 12 minutes, or until the onions are golden. Add the sugar and cook for 2 minutes, stirring constantly. Add the vinegar and parsley and cook for 1 minute. Remove from heat, cool and serve.
Can be stored in airtight container in the refrigerator for up to 1 week.

SKIRT STEAK WITH ONION MARMALADE

Skirt Steak With Onion Marmalade image

This comes from a Spanish restaurant, the Casa Mono, in Manhattan, New York. Recipe adapted from Food & Wine magazine.

Provided by Sharon123

Categories Steak

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 cup sugar
1 cup red wine
1 large red onion, thinly sliced
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 large Spanish onion, finely chopped
4 garlic cloves (2 thinly sliced, 2 minced)
8 ounces roasted red peppers, drained (about 1 cup)
2 tablespoons sherry wine vinegar
salt
pepper
1/4 teaspoon cayenne pepper (or more to taste)
1/2 teaspoon ground cumin
1 1/2 lbs skirt steaks, cut crosswise into 4 pieces

Steps:

In a medium saucepan, combine 1/2 cup of the sugar with the wine and bring to a boil, stirring to dissolve sugar. Add red onion, cover and cook over high heat, stirring occasionally, until softened, about 5 minutes. Drain the onion slices and discard the liquid. Return the onion to the pan. Add the remaining 1/2 cup sugar and the red wine vinegar and cook over medium heat, stirring occasionally, until syrupy, about 6 more minutes.
Meanwhile, in a large skillet, heat 2 tbls. olive oil until shimmering. Add the Spanish onion and cook over medium high heat, stirring, until softened, about 5 minutes. Add the sliced garlic and roasted red peppers and cook over medium heat until the garlic is softened, about 5 minutes. Add the sherry vinegar. Scrape the mixture into a food processor and puree until fairly smooth. Season the red pepper sauce with salt and pepper and move to a bowl. Rinse out the skillet and pat dry.
Heat the skillet until hot but not smoking. In a small bowl, combine the remaining 1/4 cup olive oil with the minced garlic, cayenne and cumin. Rub the mixture over the steaks and season with salt. Add the steaks to the skillet and cook them over high heat, turning once, until they are medium-rare, about 5 minutes. Transfer the steaks to plates and serve with the onion marmalade and red pepper sauce. Enjoy!

Nutrition Facts : Calories 818.5, Fat 37.7, SaturatedFat 8.9, Cholesterol 100.3, Sodium 913.2, Carbohydrate 62.5, Fiber 1.9, Sugar 53.6, Protein 47

STEAKS WITH PEPPERCORNS & SWEET ONION GRAVY

Steaks With Peppercorns & Sweet Onion Gravy image

These were so peppery and moist and overall yummy. Originally from Robin Miller's Quick Fix show, with my alterations. Use a mortar and pestle to coarsely grind the peppercorns, or bash them with a rolling pin inside a towel wrapped bag. On her show, Robin used all orange marmalade and it was full sugar; she also used a red onion, I used Vidalia.

Provided by HeatherFeather

Categories Steak

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 (4 ounce) trimmed sirloin steaks
2 tablespoons peppercorns, crushed well (any mix of colors)
salt, to taste
olive oil, as needed
1/2 cup orange marmalade (I used sugar free)
1/2 cup peach preserves (I used full sugar on this one) or 1/2 cup apricot preserves (I used full sugar on this one)
1 cup sweet onions (Vidalia) or 1 cup red onion, thinly sliced in half moons
2 tablespoons Worcestershire sauce

Steps:

(Place peppercorns in a plastic bag, cover with towel, and mash them with the flat side of a meat mallet or rolling pin until finely crushed.).
Season both sides of steaks lightly with salt and add to bag with crushed peppercorn melange, rubbing so that the peppercorns stick to the meat.
When ready to cook, heat a small amount of oil (enough to prevent sticking) in a large skillet over medium-medium high heat.
Add steaks and sear 2 minutes per side, until browned.
Meanwhile, nn a small bowl, mix together orange marmalade,preserves,sliced onions and Worcestershire sauce.
Spoon over steaks and and cook 5-8 minutes, until sauce thickens and steaks are cooked through to your liking, lowering or raising heat as needed.

Nutrition Facts : Calories 609.2, Fat 27, SaturatedFat 10.4, Cholesterol 111.1, Sodium 173.8, Carbohydrate 61.4, Fiber 9.7, Sugar 30.9, Protein 35.9

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