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This juicy pan-fried steak, topped with a sweet and tangy red onion mixture, is an easy and delicious dish. You can serve the “marmalade” with any grilled steak or even burgers for a gourmet touch. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
3 tablespoons oil, divided
3 medium red onions (1 pound), thinly sliced
1 tablespoon white vinegar (use gluten-free vinegar if needed)
1 tablespoon Alfasi Cabernet Sauvignon or other dry red wine
3 tablespoons brown sugar
1 teaspoon salt, divided
1 and 1/2 pounds (2/3 kilogram) London Broil
1/4 teaspoon coarse ground Gefen Black Pepper
In nonstick 12-inch (30-cm) skillet, heat two tablespoons oil over medium heat. Add onions and cook, stirring occasionally, until tender, about 15–20 minutes.
Stir in vinegar, wine, brown sugar, and 1/2 teaspoon salt. Reduce heat and simmer for five minutes. When finished cooking, spoon the red onion marmalade into a small bowl and set aside.
Wash skillet and wipe dry. Sprinkle meat with pepper and remaining 1/2 teaspoon salt.
In skillet over medium-high heat, heat the remaining tablespoon of oil. Add steak and cook six to eight minutes per side for medium-rare or until desired doneness.
Slice steak and serve with red onion marmalade.
Photography: Daniel Lailah Styling: Amit Farber
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Made this 3 times already! sweet and savory
Wow!