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Summer, Steak, and Caramelized Shallots

Posted on June 11th, 2012  |  11 Comments

Ahh, last week of school with the kiddos… then one week off and 4 weeks of summer school (grr.)

I don’t know ’bout you, but ever since growing up graduating from college getting a real job, summer’s just haven’t been the same. Working part-time in a school for the past year has been about the closest thing to that old school summer feeling- and I’m lovin’ it.

Love it like I wanna up the window, blast “School’s Out” and run down the beach naked. Okay, maybe not that last part, but I’m planning on a lot of lounge chair action, plenty of these and these, and sleeping in past 6. <– doubt that, since I woke up at 5:47 AM last Saturday on.my.own. Damn internal clock.

Something else I am looking forward to this summer… grilling. And lots of it.  

Grilling was on my mind when I bought this beautiful grass-fed New York Strip prepping for my Sunday afternoon.

And yet, grilling isn’t what happened on my lazy Sunday afternoon. This happened though. Pretty good compromise if you ask me.


So what’s a gal with an entire 8 oz. New York Strip to do for a solo dinner Monday night?

Pan fry it of course, a charcoal grill is WAY too much to handle for me.. alone,with only one steak, on a Monday.

Caramelized onions seemed appropriate, but shallots really put it over the top. Garlicky without that pungent overpowering flavor, yet semi-sweet when cooked down, shallots are a perfect substitute for our tear-inducing friend, and one large shallot is just the right amount for one person and one 8 ouncer.

Oh yeah, this was only half… I had planned on saving the rest for tomorrow, but ’twas Monday and I needed it.

~l

How was your Monday? What are you looking forward to most this summer?

 

Caramelized Shallots

by The Talking Kitchen

Cook Time: 10 minutes

Keywords: saute side shallots grass-fed butter extra virgin olive oil

 

Ingredients (1 serving)

  • 1 large shallot, sliced
  • 1 tsp grass fed butter
  • 1 tsp extra virgin olive oil
  • 1/16 tsp sea salt
  • 1/16 tsp freshly ground black pepper

Instructions

Heat a small saucepan over medium-low heat. Melt the butter and olive oil and add the sliced shallots.

Saute over medium low heat, stirring occasionally.

Reduce heat to low after about 5 minutes and continue to stir, add the salt and pepper and cook until soft and golden brown, about 5 more minutes.

Best served with steak… or vegetables, or eggs… or anything!

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11 Responses

  1. I need more steak in my life & this looks UH-mazing.

  2. Jillian Mckee says:

    Hi,

    I have a quick question about your blog, do you think you could email me?

    Jillian

  3. Susan says:

    That looks amazingly yummy. I’m suddenly craving steak with sautéed spinach and loaded mashed potatoes. Beautiful photos. thanks.

  4. Mrs. L says:

    That is one of the most enticing photographs of a steak ever! I’ll have to put caramelized shallots on my next steak!

  5. Janice says:

    This looks mouth watering delicious. Since my family has requested steak for father’s day, I’m going to try this recipe. I’ve been searching grass fed steak recipes and this is the one I’m going to make. Thank you.

  6. Ana says:

    this looks absolutely delicious! what did you put on the steak?

  7. Vutr says:

    how do you marinate/cook your steak? Whats your technique?

    • talkingkadmin says:

      I start by taking it out of the fridge and let it come to room temperature, about 20-30 minutes, then I season liberally with salt and pepper on both sides. To get a good sear, the pan needs to be hot, so I heat it with a bit of grapeseed oil to medium high. Once I place the steak on the pan I LEAVE IT ALONE for about 3-4 minutes, no moving it, nothing. Then I flip, add a tad of butter, let it sear for another 2 minutes and finish it off in a 400 degree oven for about 5 minutes, depending on the thickness. Upon removal, you can check doneness with a meat thermometer, 130 degrees is medium, where I like my meat, 120 degrees is closer to rare. After you take it out of the oven, let the meat rest, on a plate, and cover it with foil to continue the cooking process. If you think the meat is done and don’t want to over cook, don’t cover with foil but LET IT REST for at least 5 minutes – this is how the juices redistribute throughout the meat and you won’t get dry steak. Enjoy!

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