Grilled Steak with Caramelized Onion Gravy, Hasselback Potato & Fresh Green Salad

Serves: 2 | Prep Time: 20 minutes | Cook Time: 35 minutes

Ingredients

For the Steak

• 2 ribeye or New York strip steaks (250–300 g / 9–10 oz each)

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 2 garlic cloves, smashed

• 2 sprigs fresh thyme

• Salt, to taste

• Freshly ground black pepper

For the Caramelized Onion Gravy

• 2 medium onions, thinly sliced

• 1 tbsp butter

• 1 tbsp olive oil

• 1 tsp brown sugar

• ½ cup (120 ml) beef stock

• 2 tbsp balsamic vinegar

• 1 tsp Worcestershire sauce

• 1 tsp cornstarch mixed with 2 tsp water (optional, for thicker sauce)

• Salt and pepper to taste

• Fresh chives, finely chopped

For the Hasselback Potato

• 2 medium Yukon Gold potatoes

• 2 tbsp melted butter

• 1 tbsp olive oil

• ½ tsp garlic powder

• Salt and black pepper

• 2 tbsp sour cream

• Chopped fresh chives for garnish

For the Green Salad

• 2 cups mixed salad greens

• ¼ cup baby spinach

• A few leaves of radicchio

• Parmesan cheese shavings

• 2 tbsp Caesar or creamy herb dressing

• Fresh dill or rosemary for garnish (optional)

Instructions

Step 1 – Prepare the Hasselback Potatoes

1. Preheat the oven to 425°F (220°C).

2. Slice each potato into thin cuts about ⅛ inch apart, stopping before cutting all the way through.

3. Brush generously with melted butter and olive oil.

4. Season with garlic powder, salt, and pepper.

5. Bake for 45–55 minutes, brushing with butter every 15 minutes until golden and crispy.

6. Top with sour cream and chopped chives before serving.

Step 2 – Make the Caramelized Onion Gravy

1. Heat butter and olive oil in a skillet over medium-low heat.

2. Add sliced onions and cook slowly for 20–25 minutes, stirring occasionally until deeply golden.

3. Sprinkle in brown sugar.

4. Stir in balsamic vinegar and Worcestershire sauce.

5. Add beef stock and simmer for 5 minutes.

6. If desired, stir in the cornstarch slurry and cook until the sauce thickens.

7. Finish with chopped chives and adjust seasoning.

Step 3 – Cook the Steak

1. Remove steaks from the refrigerator 30 minutes before cooking.

2. Pat dry thoroughly with paper towels.

3. Season generously with salt and black pepper.

4. Heat a cast-iron skillet over high heat until very hot.

5. Add olive oil.

6. Sear steaks for:

   • 3–4 minutes per side for medium-rare

   • 4–5 minutes per side for medium

7. During the final 2 minutes, add butter, garlic, and thyme.

8. Continuously spoon the melted butter over the steaks.

9. Transfer to a cutting board and rest for 8–10 minutes before slicing.

Step 4 – Prepare the Salad

1. Combine mixed greens, spinach, and radicchio.

2. Toss lightly with Caesar or creamy herb dressing.

3. Add Parmesan shavings.

4. Garnish with fresh herbs if desired.

Plating

1. Slice the rested steak against the grain.

2. Arrange the slices in a fan shape.

3. Spoon the caramelized onion gravy over the center.

4. Place one Hasselback potato beside the steak.

5. Add the fresh green salad on the opposite side.

6. Sprinkle extra chopped chives over the steak for a restaurant-style finish.

Chef's Tips

• Use a well-marbled ribeye for the juiciest flavor.

• Let the steak come to room temperature before cooking for even doneness.

• Always rest the meat before slicing to retain its juices.

• Slow caramelization creates naturally sweet onions without burning.

• For an even richer sauce, whisk in 1 tablespoon cold butter just before serving.

Estimated Nutrition (Per Serving)

• Calories: ~820 kcal

• Protein: 48 g

• Fat: 52 g

• Carbohydrates: 38 g

• Fiber: 5 g

• Sugar: 8 g

• Sodium: 760 mg

Serving Suggestion

Pair this elegant steak dinner with a glass of Cabernet Sauvignon, Merlot, or sparkling water with lemon. The combination of juicy grilled steak, rich caramelized onion gravy, crispy Hasselback potato, and crisp Parmesan salad creates a balanced restaurant-quality meal that's perfect for date nights, family dinners, or special occasions.