A really good lunch dish of juicy, rare steak topped with soft sweet onions and pickles. Easy and genuinely delicious, it also earns its place on the Danish cold table (det kolde bord) – at Christmas, Easter and Whitsun.
If you already have the pickled red onions and pickled mustard seeds ready, the dish takes little more than 15 minutes to throw together.
Sliced steak with soft sweet onions
A recipe for a lovely lunch dish, or an addition to the cold table – juicy steak topped with soft sweet onions, pickled red onions and cress.Served as lunch, it is enough for 2 people; as part of a cold table, it serves 4.
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Ingredients
The steak
- 2 good steaks, I use rib-eye
- Salt and pepper
- Oil
Soft sweet onions
- 2 large onions, sliced into rings
- 50 g butter
- 1 1/2 tbsp sugar
To serve
- Pickled red onions
- Cress and finely sliced spring onions
- Pickled mustard seeds (optional)
- Danish rye bread (rugbrød)
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Method
Soft sweet onions
- Melt the butter in a small saucepan and cook the onions over a medium heat until translucent and soft.
- Add the sugar and let it melt and caramelise the onions.
- Once the onions are lightly golden, turn the heat down low so they just keep warm.
The steak
- Heat a frying pan with a little oil – it needs to be searingly hot.
- Season the steaks with salt and pepper and fry for about 2-3 minutes on each side, depending on their thickness and how you like them cooked.
- Let the steaks rest for a couple of minutes before slicing.
Serving
- Cut the steaks into thick slices and arrange them in 2 layers on a plate.
- Top with plenty of the soft onions and pickled red onions, and garnish with cress, spring onions and, if you like, pickled mustard seeds.
Nutrition
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