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Recipe

Pan-Seared Rib-Eye Steak with Balsamic Onion & Tomato Salsa

Scott Phillips

Servings: 4

If you want to make a weeknight dinner seem special, go for rib-eye steaks. Rib-eyes are an exceptionally tender and juicy cut, ideal for quick-cooking methods like searing. Topping the steaks with balsamic onion and tomato salsa lends a freshness to the meal and the salsa takes just minutes to make.

Ingredients

  • 1 Tbs. extra-virgin olive oil
  • 1 medium onion, cut into medium dice (to yield about 1-1/2  cups)
  • 2 tsp. granulated sugar
  • 1 Tbs. balsamic vinegar
  • 1 pint grape tomatoes, halved
  • 1/4 cup thinly sliced fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. unsalted butter
  • 4 boneless rib-eye steaks, 3/4 to 1 inch thick (6 to 8 oz. each)

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 520
      Fat Calories (kcal): 350
      Fat (g): 39
      Saturated Fat (g): 16
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 17
      Cholesterol (mg): 120
      Sodium (mg): 560
      Carbohydrates (g): 8
      Fiber (g): 1
      Protein (g): 33

Preparation

  • Heat the oil in a 12-inch skillet over medium-high heat until hot; add the onion and sugar. Cook the onion, stirring occasionally, until it begins to soften but not brown, 4 to 5 min. Add the vinegar and cook until the onions are soft, 2 to 3  min. Add the tomatoes and cook, stirring, until they just begin to soften, 1 to 2 min. Remove the skillet from the heat, stir in the basil, and season the mixture to taste with salt and pepper. Transfer the mixture to a bowl and keep warm.
  • Season the steaks generously on both sides with salt and pepper. Wipe out the skillet and melt the butter in the skillet over high heat. Cook two of the steaks until nicely browned on both sides and cooked to your liking, about 3 min. per side for medium rare. Transfer the steaks to plates or a platter and keep warm while you cook the remaining two steaks. Serve the steaks topped with the onion and tomato salsa.

Serve alongside a Pea, Butter Lettuce & Herb Salad.

Reviews

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Reviews

  • JimCarty | 01/23/2016

    I thought the salsa was good, but maybe just a little too sweet for me. Will try cutting sugar in half next time and maybe eliminate it completely.

  • geneen | 01/07/2012

    We had this for a decadent Saturday meal with tri-color baby potatoes and a field greens salad. The "salsa" on top was just divine!!! I think it should be something you memorize and serve with chicken and fish too. All the flavors worked so well together. Bravo!

  • h_walsh | 05/14/2011

    Tried the recipe for the first time with guests - that's how confident I am in Fine Cooking recipes! Absolutely delicious! Instead of pan-searing, I grilled the steaks. The salsa is so light and packed with flavor. I served it with the suggested Pea, butter lettuce and herb salad...definitely a keeper!

  • CelticKate | 07/15/2008

    The onion/tomato salsa is terrific! Cooking the tomatoes slightly brings out the sweetness which contrasts nicely with the vinegar.

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