Steaks with Molasses-Glazed Onions
Steaks with Molasses-Glazed Onions. "Steak is our favorite, but I wanted something a little different using ingredients I had in the pantry. This one brings smiles to all who try it."
Steaks with Molasses-Glazed Onions. "Steak is our favorite, but I wanted something a little different using ingredients I had in the pantry. This one brings smiles to all who try it."
- Carbohydrate 14.69417625 g
- Cholesterol 304.8 mg
- Fat 90.0790241666667 g
- Fiber 1.95656246054173 g
- Protein 128.18899375 g
- Saturated Fat 35.3876825 g
- Serving Size 1 1 Serving (804g)
- Sodium 563.847166666667 mg
- Sugar 12.7376137894583 g
- Trans Fat 11.6181475 g
- Calories 1411 calories
Step-by-step
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1-1/2 teaspoons drippings in the skillet and 1-1/2 teaspoons drippings in a small bowl. Set bowl aside.
- Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper. In the skillet, cook steaks over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
- Add onion and reserved drippings to the skillet; saute until tender. Add the vinegar, molasses and remaining salt and pepper; heat through. Serve onion mixture with steaks; sprinkle with bacon.
How many strips of bacon actually yield enough rendered fat to cook two steaks and a large onion without overcrowding the pan? Two standard strips produce roughly one tablespoon of drippings, which splits cleanly into the required portions if measured promptly before cooling solidifies the fat. Slicing the sweet onion thinly ensures it breaks down uniformly as the sugars caramelize, while a heavy cast-iron skillet maintains the thermal mass necessary to sear six-ounce top sirloin steaks properly over medium heat. Maintaining consistent heat prevents the molasses from burning on contact with the pan surface, keeping the glaze glossy rather than bitter. When adjusting quantities upward for more than two servings, avoid crowding the skillet because excess moisture will steam the meat instead of developing a proper crust. Rendered bacon fat stored in a sealed glass container keeps safely in the refrigerator for up to one week if separated from solid bits.
