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.


Asparagus Amandine Recipe

Serves 2


• 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!


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.


Deneen June 24, 2012 at 12:11 pm

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


Bryan June 24, 2012 at 12:22 pm

Will do, thanks Deneen!


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. 🙂


Bryan June 24, 2012 at 9:29 pm

Thanks Karista, sounds like we have the same tastes!


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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