Steaks & Caramelized Onion Sauce

Ingredients

• 1 Tbsp. Unsalted butter
• 4 Triangle steaks, patted dry, seasoned with salt and pepper (5-6 oz. each)
• 1 Tbsp. Olive oil
• 2 cups White onions, sliced
• 1 Tbsp. Fresh garlic, peeled and minced
• 1/4 cup Dry Sherry
• 1-1/2 cups Low-sodium beef broth
• 2 tsp. Worcestershire sauce
• 2 tsp. Dijon mustard
• 1 tsp. tomato paste
• 1 Tbsp. Cornstarch
• 1 Tbsp. Low-sodium beef broth or cold water
• Chopped fresh parsley

Instructions

1. HEAT butter and oil in a saute’ pan over medium-high heat until butter melts. Add steaks and saute’ 3-4 minutes per side for medium-rare. Transfer steaks to a plate and tent with foil.
2. SWEAT onions and garlic in same pan over medium-low heat, covered, 15 minutes. Increase heat to high.
3. DEGLAZE skillet with sherry and reduce until nearly evaporated. Add 1-1/2 cups broth and bring to a boil. Combine Worcestershire, Dijon, and tomato paste; stir into sauce and boil 2 minutes. Reduce heat to medium.
4. WHISK together cornstarch and 1 Tbsp. broth, stir into sauce, and simmer until thick, 2-3 minutes. Return steaks and residual juices to pan and simmer to warm steaks through, 3 minutes. Serve steaks with sauce and garnish with parsley.
5. Nutritional Info. Per Serving: 338 cal; 16g total fat (5g sat); 103mg chol; 184mg sodium; 11g carb; 2g fiber; 36g protein