Caramelized Onion Pilaf and Steak Strips
Ingredients (serves 4):
For the pilaf:
250g basmati or long grain rice
1 onion (finely chopped)
2 tbsp butter or olive oil
500ml hot beef or vegetable stock
Salt and pepper
1 bay leaf (optional)
For the caramelized onions:
2 large onions (sliced)
1 tbsp butter
1 tbsp olive oil
1 tsp sugar
1 tbsp balsamic vinegar (optional)
For the steak strips:
300-400g steak (rump, flank, sirloin)
1 tbsp neutral oil
1 tbsp 1/2 teaspoon smoked paprika or steak spice
Salt, pepper
Preparation:
1. Cook the pilaf rice:
Melt the butter in a saucepan. Add the chopped onion and sauté for 2–3 minutes.
Add the uncooked rice and cook for 1–2 minutes until it becomes slightly translucent.
Pour in the hot broth, add bay leaf if desired, cover, and cook over low heat for 15–18 minutes, until the liquid is absorbed.
Turn off the heat and let stand, covered, for 5 minutes.
2. Caramelized onions:
In a skillet, melt the butter with the oil.
Add the onion slices and sauté over low heat for 15–20 minutes with the sugar.
At the end of cooking, add a dash of balsamic vinegar to enhance the flavors. Set aside.
3. Steak Strips:
Cut the steak into thin strips.
In a very hot pan with a little oil, sear the strips for 1–2 minutes per side, depending on the desired doneness.
Season with salt, pepper, and paprika. Keep warm.
Assembly:
Fluff the rice with a fork.
Arrange on plates.
Garnish with the caramelized onions and steak strips.
Add a drizzle of olive oil or a little meat juice if desired.
Tips:
You can add a touch of fresh parsley or chopped cilantro as a finishing touch.
For a spicier version, add a pinch of sweet chili pepper or cumin to the onions.