Spice Blackened Steak Gyro With Pickled Onions Recipes

Steps:

• In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
• Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
• Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
• To serve, cut the steak into 1/4-inch-thick slices and top with the onions.

Steps:

• In a small bowl, combine the first eight ingredients. Rub about 1 teaspoon of spice mixture over each side of steaks. , Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Steps:

• For the pickled red onions:
• In a small saucepan, bring the vinegar and sugar to a boil over medium-high heat. Put the red onion slices in a small glass bowl and pour the hot liquid over them. Set aside to steep and cool for at least 1 hour.
• For the steak and fries:
• Put the steaks in a resealable plastic bag and pack the blue cheese around them. Push as much air as you can from the bag and zip it closed. Refrigerate the steaks for 12 hours or overnight.
• In a large skillet set over medium-high heat, melt 1 tablespoon of the butter and, when bubbling hot, sear the mushrooms until golden brown, 4 to 5 minutes. In a glass mixing bowl, stir together the vinegar, soy sauce, truffle oil, and ginger. Add the scallions and browned mushrooms. Stir to mix and coat the mushrooms with the marinade. Set aside at room temperature while you prepare the steaks.
• Remove the steaks from the bag and scrape off the blue cheese. Pat them dry with paper towels. Season both sides of the steaks with the garlic powder and salt and pepper and set them aside to come to room temperature.
• Preheat the oven to 400°F.
• Heat a large, heavy, oven-safe skillet-I like an old cast-iron pan with character-over medium-high heat and, when hot, melt the remaining 3 tablespoons butter. When the butter melts, add the smashed garlic, thyme, and rosemary. Stir these around a little, and then put the steaks in the pan. Cook the steaks for 3 minutes, and then turn over and cook for about 3 minutes on the other side, basting them with the melted butter as if you are in a race.
• Transfer the skillet to the oven and cook for a few minutes longer, or until an instant-read thermometer inserted in a thick part of a steak registers 130° to 135°F. I insist on medium-pink meat with a touch of gray on the inside, and then nicely caramelized but not crunchy on the outside.
• Let the meat rest for about 10 minutes. Slather more butter on the meat as it rests.
• Serve the steaks with the veggies and pickled red onions.
• Do Ahead
• The pickled onions and their brine will keep in a lidded container in the refrigerator for at least 2 weeks. (I prefer glass containers for pickles.)