Red Wine and Horseradish Marinated Beef Strip Loin with Caramelized Onions

June 24, 2012

I don’t eat beef often, but when I do I like it to be a thick, juicy steak that’s packed with flavor and served with a couple of buttered veggies. Caramelized onions are a great topping for steak. They are so versatile and adaptable. Sweat them, grill them, brown them… they can be found in a wide range of recipes. Onions are cooked so often here that we have a running joke about it. “Mmmm, something smells good…”

Just how sauteeing onions can turn the ham-handed novice into a fantastic cook, marinating your meat can turn a cheap cut into something quite delicious. Marinating adds flavor but also acts as a tenderizer. Here, the acidity in the wine will tenderize the meat by breaking up the bonds that hold the proteins together, this is also called denaturing.

Enjoy!

Asparagus Amandine Recipe

Serves 2

Ingredients

• 2 strip loin steak, about 300g each
• 2 tablespoons sunflower oil
• 1/4 cup red wine
• 2 tablespoons prepared or fresh grated horseradish
• salt + ground black pepper

In a bowl large enough to hold both steaks, mix the oil, wine and horseradish together.
Add the beef and season with a pinch of salt and a few crunches of blackpepper.
Cover and let sit in the refrigerator for 2-4 hours.

Maple Caramelized Onions

• 2 medium onions, thinly sliced
• 3 tablespoons butter
• 1 tablespoon maple syrup

In a medium pan, on high heat, brown the onions in the butter, stirring often for 10-15 minutes, until the onions are a nice dark brown. Lower the heat if it gets too hot. Finish with the maple syrup and set aside.

Cooking It

Pre-heat the oven to 375°F.
In a pan, heat up a drizzle of oil. Sear the steaks 2-3 minutes on each side. Season with salt and pepper. If you want the steaks rare, this should about do it for a 1″ thick steak.
If you want them cooked more, transfer them to a small tray and finish in the oven until desired doneness.
Top with horseradish and caramelized onions.

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{ 7 comments… read them below or add one }

Sue/the view from great island June 24, 2012 at 12:07 pm

Looks amazing, as always, I could make a meal of those thin brown maple onions, for sure. Your facebook post of the other day inspired me to make fish and chips last night!

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Bryan June 24, 2012 at 12:25 pm

I’m glad to ear. Making fish and chips is worth the effort! Yeah and those onions are amazing, I eat them by the spoonful.

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Deneen June 24, 2012 at 12:11 pm

Great recipe Bryan. Will try this week. Give my love to Bridget.

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Bryan June 24, 2012 at 12:22 pm

Will do, thanks Deneen!

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Karista June 24, 2012 at 2:40 pm

This looks so delicious! Actually, you make everything look delicious. I, like you, don’t eat beef that often, but when I do I want it to be spectacular. And this definitely looks spectacular. :)

Reply

Bryan June 24, 2012 at 9:29 pm

Thanks Karista, sounds like we have the same tastes!

Reply

M & M June 24, 2012 at 8:06 pm

We just did the recipe for dinner and it was really delicious. Just as it appears on the pictures. So yummy!! :)

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