by Jennifer Burns, Dan's Market
- 1 pound steak, any cut (about ½ to 1 inch thick)
- 2 tablespoons extra-virgin olive oil, divided
- 2 cups thinly sliced onion
- 2 tablespoons water
- 1 teaspoon brown sugar
- 1/4 cup crumbled blue cheese
- 1 tomato, diced
- 2 tablespoons parsley or cilantro, chopped
- Salt and Pepper, to taste
Pat steaks dry and cut into 4 equal portions. Sprinkle with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until very hot, but not smoking. Add the steaks and cook until browned on the bottom, 2 to 4 minutes. Turnover, reduce heat to medium-low and cook to desired doneness, 3 to 5 minutes for medium-rare. Remove the steaks from the pan and set aside, covered with foil.
Add the remaining 1 tablespoon oil to the pan and increase the heat to medium. Stir in onions, water and brown sugar, cover and cook, stirring occasionally, until the onions are golden brown and the liquid has evaporated, 8 to 10 minutes.
Remove from the heat. Stir in blue cheese, salt and pepper. Serve the steaks with about 2 tablespoons sauce each.Top with tomato, parsley or cilantro. Serve immediately.