Delmonico Steaks with Balsamic Onions and Steak Sauce
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Recipe courtesy Rachel Ray
  • 4 (1-inch) Delmonico steaks, 8 to 10oz each
  • 2 teaspoons extra-virgin olive oil
  • Montreal Steak Seasoning, or coarse salt & pepper
  • 1 tablespoon extra-virgin olive oil,
  • 2 large yellow skinned onions, thinly sliced
  • 1/4 cup balsamic vinegar
  • 1 1/2 teaspoons extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 1 small white onion, chopped
  • 1/4 cup dry cooking sherry
  • 1 cup canned tomato sauce, (8 ounces)
  • 1 tablespoon Worcestershire sauce
  • Black pepper
Balsamic onions: Heat a medium nonstick skillet over medium high heat. Add oil and onions and cook, stirring occasionally, 10 to 12 minutes, until onions are soft and sweet. Add balsamic vinegar to the pan and turn onions in vinegar until vinegar cooks away and glazes onions a deep brown color, 3 to 5 minutes.
Steak sauce: Heat a small saucepan over medium heat. Add oil, garlic and onions and saute 5 minutes until onion bits are tender. Add sherry to the pan and combine with onions. Stir in tomato sauce and Worcestershire and season with black pepper.
Wipe hot grill with extra virgin olive oil. Heat grill. Season steaks with steak seasoning or salt and pepper. Grill steaks 6 minutes on each side for medium doneness, 8 minutes for medium well. Remove steaks to a warm platter to allow the meat to rest.
To serve, top steaks with onions and drizzle a little steak sauce down over the top, reserving half of the sauce to pass at table.

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