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.
Servings 4 people
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)
Instructions
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.