This incredibly tender marinated flank steak is the ultimate combination of sweet and tangy. The whiskey…
An elegant and gourmet steak dinner that is super simple and bursting with flavor and color. The best part is that there is practically no prep involved! So you can cook and eat all in 30 minutes!!! It’s accompanied by balsamic glazed onion pearls and burst cherry tomatoes to add vibrant colors and superb flavors!
I am a girl who likes my steak. Hubs is a lover of red meat as well. Ever since going mostly plant based The steak has rarely been on our menus. However, on the rare occasion when hubs orders a steak at a restaurant I usually sneak a bite. Sadly, I am usually disappointed. I am a food snob you see and my opinion is if you are going to take a piece of meat and charge $35.00 for it, it better be perfection.
I make my steaks on a cast iron pan. The best way to do so in my opinion, unless you have an open flame grill, which in the frigid months of Chicago, I just do not have access to. Almost always, my steaks are seared off in the oven and generously seasoned with lots of crushed black pepper and nice course Kosher salt. They are easily paired with mashed potatoes, tender Parmesan asparagus, and/or roasted cauliflower. These all frequently compliment our red meat. And quite deliciously so may I add.
A few months ago I received some glorious steaks from Omaha Steaks that were wrapped in bacon.
I loved bacon. I loved it so much that in my quest to find the perfect way to lean out, I decided to experiment with a ketogenic diet (short story, very low carb, high fat, moderate protein) and snacked on perfectly crispy pieces of bacon throughout the day.
Yes. I loved me some bacon.
I stared at the meat for quite some time, trying to think of a preparation or sauce that would compliment it without overpowering it and without, let’s face it, tipping the calorie scale all the way to hell.
The munchkin actually came to my rescue. She threw a cherry tomato at my head that she happened to be gnawing on and was clearly “over it”. So she flung it at me.
And struck steak gold.
Cherry tomatoes are sweet. And when they are roasted in the oven they burst and expose their delicate flesh to the world. Performing a strip tease of sorts. They go perfect with coarse salt, black pepper and garlic. And they bathe lovingly in a cool pool of extra virgin olive oil.
But I was not done yet. I decided to make a reiteration on my husbands’ favorite steak accompaniment, caramelized onions. Except they were of the cute frozen pearl variety.
Newsflash, there is no reason to buy raw pearl onions and spent hours tediously peeling them. The frozen ones do just as well. Even better because there is no tedious peeling. Just sweet little onion pearls.
Pearl onions FYI, caramelize beautifully. And the best part is they go straight from the oven to the roasting pan in one swift move.
I decided that there was still an element missing. That special something that makes a dish go from good to fantastic. In this case, it was balsamic glaze.
I served it to hubs for Valentine’s Day last year. Several bites and licks of his fork later I noticed an empty plate with only balsamic smears and a few sprinkles of parsley left behind. I think he liked it.
First, preheat your oven to 450-degrees.
Place the tomatoes and garlic on a sheet pan and drizzle with olive oil, salt and pepper. Doesn’t that just look like sunshine on a pan?!?
Roast in the oven for 15 minutes until they burst and are golden brown.
Place coconut oil into a heavy bottomed pan over high heat.
Season the meat with salt and pepper and place into the pan.
Brown on each side for about 3-4 minutes until gorgeous and brown.
Sizzle sizzle. Gloriously brown.
Remove from the pan and set aside.
Add frozen pearl onions into the pan and place into the oven for 15-20 minutes.
Toss them every 10 minutes to ensure even color.
Remove from the oven, add sirloin steaks to the pan along with balsamic glaze and the roasted tomatoes. Toss to make sure everything is covered. If you have problems coating everything, add a bit of water to the pan to make sure that it all gets covered, just make sure the water boils out so that the sauce is not diluted. Serve. Eat Immediately.
- 6 bacon wrapped sirloin steaks***
- 2 bags of frozen pearl onions
- 2 pints of cherry tomatoes (washed)
- 6 cloves of garlic
- ¼ cup of balsamic glaze (this can be found by all the balsamic vinegars or in the gourmet aisle)
- 1 tbsp Coconut oil (vegetable oil, or a high smoke point oil, for searing the steaks)
- 2 tbsp of fruity extra virgin olive oil for the tomatoes
- Salt and pepper for seasoning
- ***You can also take 6 pieces of bacon and easily wrap it around the steaks if you cannot find the already made ones***
- Preheat oven to 450-degrees.
- Place the tomatoes and garlic on a sheet pan and drizzle with olive oil, salt and pepper. Roast in the oven for 15 minutes until they burst and are golden brown.
- Place coconut oil into a heavy bottomed pan over high heat.
- Season the meat with salt and pepper and place into the pan. Brown on each side for about 3-4 minutes until gorgeous and brown.
- Remove meat from the pan, place a foil tent on top of them to keep them warm and set aside.
- Add frozen pearl onions into the same pan as was used to cook the steaks and place into the oven for 15-20 minutes, tossing them every 10 minutes to ensure even color.
- Remove the pearl onions from the oven, add steaks back into the pan along with balsamic glaze and the roasted tomatoes.
- Toss to make sure everything is covered. If you have problems coating everything, add a bit of water to the pan to make sure that it all gets covered, just make sure the water boils out so that the sauce is not diluted.
- Cook this all together for about 3-4 more minutes for a steak internal temperature of medium rare.
- Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: dinner