Steak 'n' Stout
Few meat dishes are as easy to make and so completely satisfying. While the steak sears in your grill pan or on the barbecue, the stout-brown sugar marinade reduces over mounds of onions into a caramelized glaze. The onions can be sautéed ahead of time. Served together, it is a sublime treat.
6 ounces stout or dark beer
2 tablespoons firmly packed dark brown sugar
1 tablespoon cider vinegar
1 clove garlic, peeled and split
1 bay leaf
1 to 1 1/4 pounds hanger, skirt, or flat iron steak
1 1/2 tablespoons unsalted butter
1 teaspoon vegetable oil
2 large yellow onions, peeled and thinly sliced crosswise
Salt and freshly ground black pepper to taste
- Combine the stout, brown sugar, vinegar, garlic and bay leaf in a resealable plastic bag; add the steak and let it marinate while cooking the onions, about 1/2 hour.
- In the meantime, melt the butter and oil in a large skillet over medium-high heat. Add the onions and sauté until golden brown, 12 to 15 minutes, stirring often. (This first part of the onion preparation may be done ahead of time.)
- Heat a cast-iron grill pan over high heat for at least 5 minutes. When very hot, remove the steak from the marinade, blot dry and cook it for 6 to 7 minutes on the first side. Turn and cook the second side for 5 to 6 minutes for medium-rare.
- While the steak is cooking, pour 1/2 cup of the marinade onto the onions, turn the heat to high and boil until the liquid evaporates, stirring often, 6 to 8 minutes. Season with salt and pepper to taste and keep warm.
- Once the steak is done, transfer it to a slicing board, season with salt and pepper and let it rest for 3 to 5 minutes to let the juices be reabsorbed. Thinly slice across the grain and serve with the onions on top or as a bed under the meat slices.