1. Melt 1 1/2 T butter with 1 1/2 T olive oil in a 12"saute pan. Add onions and stir in 1/2 tsp salt. Cover and cook, stirring occasionally, until onions are limp, about 8 min. Uncover and sprinkle with sugar. Increase heat to medium-high and stir often until onions begin to brown, 5-7 min. Add balsamic vinegar and 1 1/2 tsp. thyme leaves; stir often until liquid has evaporated, 1-2 min longer.
2. Rinse steaks and pat dry. Sprinkle both sides lightly with salt, then coat with peppercorns. Melt remaining 1/2 tabl butter and olive oil in a 12 inch saute pan over med. heat. Add steaks and cook until well browned on one side. Turn over and cook until beginning to brown on other side, abt 2 min. Transfer pan to a 375 degree oven and bake until medium-rare (still pink in the center; cut to test), 7-8 min, or until as done as you like (steaks will continue cooking for a few minutes after you take them out of the oven.
3. Transfer steaks to warm plates. Spoon onions over the top and sprinkle with remaining 1 1/2 teaspoons thyme.
Delicious alternative to steaks on the grill. Can also use sirloin or New York steaks, any tender cut.
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|Serving Size: 1 Serving (239g)|
|Recipe Makes: 4|
|Calories from Fat: 344 (66%)|
|Amt Per Serving||% DV|
|Total Fat 38.2g||51 %|
|Saturated Fat 16.1g||80 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 123.5mg||38 %|
|Sodium 127.7mg||4 %|
|Potassium 692.2mg||18 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 8.1g|
|Protein 33.5g||48 %|
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Calories per serving: 520
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