I’ve never been a big believer in New Year’s resolutions – what’s wrong with the “old me?” Why should I be forced to change just because it’s a new year? That being said, I can’t say January is a completely unreasonable time to be more cognizant of waistlines after the customary holiday binge. But for me, in order for a diet to be successful, I can’t be starved and I have to enjoy what I’m eating, healthy or not. So even if I’m trying to eat healthily, I need the occasional comfort food fix recipe, too. This combo is perfect for that – it’s hearty, not heavy and very satisfying. And steak gives you that all-important iron and protein fix, amiright?
Steaks with Onion Sauce
2-4 tri-tip or NY strip steaks
1 medium red onion, diced
2 shallots, diced
1/2 cup fruity red wine
1/2 cup beef stock
1-2 tablespoons seedless raspberry jam
1/4 teaspoon dried thyme
salt and pepper
Pat the steaks dry and season with salt and pepper. Add 2-3 teaspoons of olive oil to a skillet and heat to medium-high. Sear steaks on each side and cook until desired doneness. Remove from heat and cover with aluminum foil. Place in oven on lowest heat setting (ours is 170 degrees) to keep warm while you make the sauce.
Using the same skillet at medium heat (add more oil if necessary), add the onions and shallots and cook for 3-5 minutes until softened, then add the wine, stock, jam, and thyme. Reduce the heat to low and simmer for 30-35 until the liquid has evaporated and the sauce has thickened. Season with salt and pepper to taste. Drizzle over steaks and enjoy!
1 pound asparagus
3 tablespoons olive oil
2 cloves garlic, finely minced
1 teaspoon grated lemon zest
Salt and freshly ground black pepper
Trim asparagus. In a small bowl, combine oil, garlic, and zest. Add asparagus and lightly toss until coated. Heat the grill (or grill pan) and cook until desired doneness, occasionally brushing with leftover oil mixture. Sprinkle with a little extra zest if you like and serve.