Steak and Onions
1 large Peri & Sons Farms® Sweetie Sweet® Onion, sliced into thick rounds
2 ribeye or New York strip steaks (about 1–1.5" thick)
2 tbsp olive oil
1 tsp salt
⅓ tsp black pepper
½ tsp garlic powder
½ tsp paprika
1 tbsp balsamic vinegar (optional for extra caramelization)
Herb Butter
4 tbsp unsalted butter, softened
1 tbsp fresh parsley, chopped
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1 clove garlic, minced
½ tsp lemon zest
Pinch of salt and pepper
Prep Time: 30 mins
Cook Time: 10 mins
Servings: 2
1 Mix the softened butter, parsley, rosemary, thyme, garlic, lemon zest, salt, and pepper in a small bowl. Transfer to a piece of plastic wrap, shape into a small log, and refrigerate until firm (about 15 minutes).
2 Pat steaks dry with a paper towel and rub with olive oil. Season with salt, pepper, garlic powder, and paprika.
3 Brush onion slices with olive oil and a sprinkle of salt.
4 Preheat grill to medium-high heat (around 400° F).
5 Place onion slices directly on the grill and cook for about 3–4 minutes per side, until softened and caramelized. For extra flavor, brush with balsamic vinegar during the last minute of grilling.
6 Place steaks on the hot grill and cook for about 4–5 minutes per side for medium-rare (adjust cook time based on preference). Remove from the grill and let rest for 5 minutes.
7 Top each steak with a slice of herb butter and let it melt over the warm meat. Serve with the grilled onions on the side or piled on top. Enjoy!
To learn more about Peri & Sons Farms®, visit www.periandsons.com
