I love grilling, but on a 20 degree January day, I will only wave at my grill from the patio door. I broke out the cast iron for this and the results were outstanding.
This is great with Simple Horseradish Cream
Steak with Orange Sage Butter an Caramelized Shallots
Perfect for when you want a tasty steak but it's too cold to grill outside
Equipment
- Spoon
Ingredients
Instructions
- Heat skillet
- Slat the steak lightly on each side an sear
- Halve the oranges and place two halves face down on the skillet
- Throw in the sage
- As the steak cooks, melt the butter in the skillet
- Squeeze the remaining orange halves into the pan and spoon the mixture over the steak as it cook
- I cooked about 8 minutes per side on medium high heat for a perfect medium rare. Take the meat out of the pan to rest and set the cooked oranges to the side to cool
- Pour the olive oil in and sear the shallots. Sprinkle the sugar in, stirring constantly to blend the with the shallots and the oil. Add a splash or two of balsamic vinegar and low the heat to medium. Let cook for 5-8 minutes or until golden.
- Put the steak on a platter and carefully (they may still be hot) squeeze the oranges over the steak. Top with shallots and serve.
Notes
You can also grill this and finish it off in a cast iron pan with the orange, sage and butter.
Nutrition
Calories: 125kcalCarbohydrates: 30gProtein: 3gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 8mgPotassium: 421mgFiber: 5gSugar: 19gVitamin A: 346IUVitamin C: 87mgCalcium: 112mgIron: 1mg
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