This is a simple and tasty Grilled Strip Steak topped with caramelized onions and flavorful wine sauce. It takes just a few minutes to grill and the results are out of this world.
Today is all about adapting. I planned to grill with Spencer as Jason was working extremely long hours this week. We needed some extra meals for the next couple days. Then the forecast turned to rain and I decided to adapt and accept. We started the grill and got a few recipes together. This one is Grilled Strip Steak with Caramelized Onions and Wine Sauce.
No, it’s not ideal grilling weather but we put out extra towels on the hardwood floor for going in and out of the house, rain jackets were put on and we moved ahead with the plan.
We make this indoors all the time, but thought it would be fun to make some tweaks and grill it on the Big Green Egg. I hope I’m not the only one that does that.
We look at any recipe we have and see if it can fit into life on the grill. It’s just more fun and a whole lot more flavor!
🥩 Ingredients
My mom always helped me with the visualizing the parts of a cow to figure out what cut of meat is tender and what isn’t. She would move like a cow (no joke – whacky mom!) and move her legs to give the visual of all the work the hips and legs are doing while the loin area is pretty much sitting back relaxing. She would go “now which part of the cow would be tender naturally?”
Tougher cuts of meat came from the muscles that did a lot of the work! We don’t want that for grilling for this recipe. So, try to look for a tender meat like a Strip Steak or a Ribeye.
Strip steak is from the loin and the muscle does minimal work. Rib Eye steak is a cut that comes from a more protected area closer to the head of the cow. Try to imagine how much work the cow does with this area…not as much.
For this recipe, I used Strip Steak. Watch the prices at the store, though. Every now and then, I can get a nice Ribeye for the same price – and I like the taste and texture of Ribeye better. Shop around and price check for your best deals.
Some supermarkets cut the price per pound if you buy a certain amount. My grocery store will cut the price by $2/lb if I buy four Ribeyes at a time.
🧅 Prepare the Onions
Our family loves to caramelize onions! We buy the onions by the large bags at Costco because we caramelize onions so much!
Do you wonder how to get those awesome dark glazes on your onions? I’ll show you how!
Place your skillet on the stove top and set to medium high heat. I use a cast iron skillet but have used my All Clad skillet with success as well. Be patient and let it heat up for 3-5 minutes. Don’t jump the gun on this one. It really does need time to come up to a nice high temperature to caramelize well. That is secret number one for you!
Too often we like to throw the onions in after just 1-2 minutes (because it’s close enough, right? Nope!).
Place butter in the pan and let that melt. You can use olive oil, but if you want the true magic that happens you should suck it up and use that butter. I know, I know. The truth hurts, right? That is secret number two. Throw in a handful of your sliced onions. Not too many, as the onions will tend to “steam” instead of “caramelize”. See the picture I took. More secrets! Number three is right there!
Let them be. Don’t move the onions around much. Just throw them in, arrange them and let them alone for about 5-7 minutes. The onions will start to turn color on the bottom and that is when you can stir. Just make sure to wait until they are getting good and dark for the best flavor. That is your last secret to caramelizing onions!
It takes about 10-12 minutes to caramelize the batch.
🍷 Prepare the Wine Sauce
Heat up your skillet to medium high and follow the directions above to caramelize your onions along with your garlic. Once the onions are caramelized, add the steak sauce and the wine. Mix it all together. Heat through and serve sauce over the grilled steak. The Strip Steak with Caramelized Onions and Wine Sauce is so tasty!
🔥 Grilling Instructions
Step One: Heat up the grill to a good 400 degrees. This usually takes 25-30 minutes on our Big Green Egg.
Step Two: Once the grill has come to temperature, place the steak on the grill grate. Don’t touch them. Let them cook for about 5-8 minutes.
Step Three: Flip them over (you should see those grill marks you love!) and let them grill for another 5-8 minutes. We like our steaks at a nice medium temperature, but check yours with a thermometer to make sure you get the temperature you want.
🔪 Side Dishes
Grilled Brussel Sprouts – These are super easy to make and taste as great as they look. Wrapped in bacon, and you just can’t go wrong!
Grilled Carrots – If you haven’t tried to grill carrots before, throw some on! I swear this is easier (and faster) than roasting them in the oven. The balsamic vinegar and sea salt add just the right complementary flavors for the sweetness of the carrots.
Grilled Sweet Potatoes – Wrap these in some aluminum foil and throw them on the grill. They don’t take up a lot of space, and you can grill your main dishes while these are cooking off to the side. The sweet flesh of the potato pairs very well with the wine sauce on these steaks.
Grilled Strip Steak with Caramelized Onions and Wine Sauce
Ingredients
- 1 Onion sliced
- 1-3 cloves Garlic minced
- 1/4 c A1 Steak Sauce
- 2 tbs Red Wine
- 2 Steaks tender cuts are ideal
Instructions
Prepare the Grill
- Heat the grill to 400 degrees while preparing the sauce.
Prepare the onion and wine sauce mixture
- Heat large skillet over medium high heat for 3-5 minutes. Melt butter and toss in onions to caramelize. Each side should take 5-7 minutes to brown properly.
Grill the Steaks
- Put steaks on the grill using direct hear. Grill time will depend on thickness of steak but should start checking after 5-7 minutes. I grilled mine to 135 degrees (medium).
- Top each steak with prepared onion wine sauce.
Nutrition
