Pan Roasted Steak and Onions1 tablespoon extra virgin olive oil2 tablespoons balsamic vinegar 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 2 cloves garlic, minced 1 pound sirloin steak 1 tablespoon cracked black pepper 1/2 teaspoon salt 1 cup fat-free chicken broth 1 medium onion, cut into 1/4-inch thick rings In a large non-aluminum baking dish, combine the oil, vinegar, Worcestershire sauce, mustard, and garlic. Add the steak; turn to coat. Cover; refrigerate for 30 minutes or overnight, turning once. Coat a nonstick skillet with cooking spray. Place over medium-high heat. Sprinkle the steak with the pepper and salt. Brown for 2 minutes per side. Add 1/2 cup of the broth; cook, turning once, for 5 to 6 minutes per side (for medium-rare). Remove the steak from the skillet; cover the steak loosely to keep it warm. Reduce the heat to medium. Add the onion slices to the skillet and cook until golden brown, about 4 to 5 minutes per side. Add the remaining broth as needed to prevent the onions from sticking. To Freeze: Freeze in freezer safe container. To Reheat: Defrost. Reheat sauce over medium heat, add steak to warm. |