DIRECTIONS:
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In a large nonstick skillet, heat 1 teaspoon oil over medium heat.
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Add onions and 1/2 teaspoon salt.
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Cover and cook, stirring often, until onions are very tender and browned,
15 to 20 minutes.
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Add a little water if necessary to prevent scorching.
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Stir in vinegar and sugar.
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Keep warm.
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In a small bowl, combine thyme, pepper and remaining 1 teaspoon salt.
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Rub evenly over both sides of steaks.
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In a heavy skillet, preferably cast-iron, heat remaining 1 teaspoon oil
at medium high heat.
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Sear steaks until well browned, about 4 minutes per side for medium rare.
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Serve with reserved onions.
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