Basque-style Onion Steak

Ingredients

In this Basque adaptation, the traditional Austrian Zwiebelrostbraten is transformed into a Basque-style dish by incorporating Basque flavors and ingredients. The original dish typically uses a specific cut of beef, such as rump steak, and is served with a creamy sauce. In the Basque version, we use a local Basque steak cut, such as Txuleton, and enhance the flavors with Basque spices and herbs. The sauce is also modified to include Basque ingredients, giving it a unique twist. We alse have the original recipe for Zwiebelrostbraten, so you can check it out.

• 4 Basque-style steak cuts (such as Txuleton) (approx. 200g / 7oz each) 4 Basque-style steak cuts (such as Txuleton) (approx. 200g / 7oz each)
• 4 large onions, thinly sliced 4 large onions, thinly sliced
• 4 tablespoons olive oil 4 tablespoons olive oil
• 2 tablespoons butter 2 tablespoons butter
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Season the steaks with salt, pepper, paprika, and dried thyme. Let them marinate for at least 30 minutes.
2. 2.
   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook until caramelized, stirring occasionally. This will take about 20-25 minutes. Remove the onions from the skillet and set aside.
3. 3.
   In the same skillet, melt the butter and add the minced garlic. Cook for 1-2 minutes until fragrant.
4. 4.
   Increase the heat to high and add the marinated steaks to the skillet. Sear each side for about 3-4 minutes for medium-rare, or adjust the cooking time according to your preference.
5. 5.
   Remove the steaks from the skillet and let them rest for a few minutes.
6. 6.
   Deglaze the skillet with beef broth and red wine vinegar, scraping the bottom to release any browned bits. Cook for a few minutes until the sauce thickens slightly.
7. 7.
   Place the steaks on serving plates, top with caramelized onions, and drizzle with the sauce. Garnish with fresh parsley.

Treat your ingredients with care...

• Basque-style steak cuts (such as Txuleton) — Make sure to choose high-quality cuts of beef with good marbling for the best flavor and tenderness.
• Red wine vinegar — If you don't have red wine vinegar, you can substitute it with balsamic vinegar for a slightly different flavor profile.

Tips & Tricks

• For a smoky flavor, you can add a pinch of smoked paprika to the marinade.
• If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a little water and add it to the skillet while the sauce is simmering.

Serving advice

Serve the Basque-style Onion Steak with a side of roasted potatoes or crusty bread to soak up the delicious sauce. A fresh green salad or grilled vegetables make excellent accompaniments.

Presentation advice

Arrange the steak slices on the plate, slightly overlapping, and top them with a generous amount of caramelized onions. Drizzle the sauce around the steak and garnish with fresh parsley for a pop of color.