Steak with Onion and Capers

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30 minutes 2 Servings Print RecipeEmail Recipe


2 boneless shell steaks (8 to 10 ounces)
1⁄2largespanish onion (cut through stem end)
  clarified butter
1tablespooncapers (drained)
1⁄2 lemon (or more - to taste)
1⁄2teaspoonbeef extract


Cut onion into thinnest possible slices. Break slices apart and saute in 2 tablespoons clarified butter until limp and yellow but not brown. Stir frequently. Add capers. Squeeze lemon over onions. Add beef extract and stir until well blended. Season with salt, pepper and a dash of sugar. Place onions in side dish on hot table. Be sure to remove all onions from pan. Season steaks with salt and pepper and saute in butter until light brown on both sides. Place steaks on warm serving plates or platter. Spoon onions on top.

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