Steak and Onions

Directions

1.  Slice onions into rings, then slice the rings in half, set aside.

2.  Grind salt into a small bowl, set aside.  (I use Himalayan pink sea salt.)

3.  Grind pepper into a small bowl, set aside.

4.  Grind thyme into a small bowl, set aside.

5.  Melt 2 tablespoons butter and 1 tablespoon olive oil in large pan over medium heat.  Add onions and cook, stirring occasionally, until golden, 15 - 20 minutes.  Transfer to a bowl, set aside.

6.  While onions are cooking, wash sirloin steak and pat dry with paper towels.  Generously season both sides of the steak with salt, pepper, and thyme.

7.  After onions have been transferred to a bowl, keeping heat at medium, add remaining 1 tablespoon olive oil to pan and the steak and cook until browned, 6 minutes each side for medium.  Transfer steak to plate and tent with foil to keep warm.

8.  Keeping heat at medium, add chicken stock or wine to pan and scrape all bits in pan.   Increase heat to medium high and simmer until liquid reduces to half.

8.  Add onions and remaining 1 tablespoon butter to pan; cook until liquid is further reduced and everything has blended.

9.  Cut the steak into slices and top with the onions.  Serve with vegetables of choice.