🥩🔥 Grilled Steak with Caramelized Onions, Hasselback Potato & Fresh Green Salad

✨ Overview

This dish is a clean, modern steak plate built around contrast and balance:

• Juicy medium-rare steak with deep grill flavor
• Sweet caramelized onions for richness
• Crispy Hasselback potato for texture
• Fresh green salad to lighten the plate

👉 It hits all angles: fat, acid, crunch, and umami.

🧾 Ingredients (Serves 2)

🥩 Steak

• 2 ribeye or strip steaks (2.5–3 cm thick)
• Salt & black pepper
• Olive oil
• Butter
• Garlic + thyme

🧅 Caramelized Onions

• 2 large onions (thinly sliced)
• Butter
• Salt
• 1 tsp sugar (optional)
• Splash of balsamic vinegar

🥔 Hasselback Potato

• 2 medium potatoes
• Butter or olive oil
• Salt
• Sour cream
• Chives

🥗 Salad

• Mixed greens
• Olive oil
• Lemon juice or light vinaigrette
• Parmesan (optional)

🔥 Instructions

🥔 Step 1: Hasselback Potato

• Slice thin cuts across the potato (don’t cut through)
• Brush with butter + salt
• Bake at 200°C (392°F) for 45–60 minutes

👉 Finish with sour cream + chives

🧅 Step 2: Caramelized Onions

• Cook onions slowly in butter on low heat
• Stir occasionally for 25–30 minutes
• Add sugar + balsamic at the end

👉 Goal: deep golden, jammy texture

🥩 Step 3: Steak

1. Pat steak dry → season generously
2. Sear in hot pan (or grill)
3. Add butter, garlic, thyme → baste

• Cook time:
  • Rare: 2–3 min/side
  • Medium rare: 3–4 min/side

👉 Rest steak 5–10 minutes before slicing

🥗 Step 4: Salad

• Toss greens with olive oil + lemon
• Keep it light and fresh

🎨 Plating (like the image)

• Slice steak and fan it out
• Spoon caramelized onions on top
• Place potato on one side
• Add salad opposite for balance
• Drizzle steak juices over meat

👉 Clean spacing = premium look

💥 Flavor Profile

• Steak: juicy, smoky, rich
• Onions: sweet, soft, slightly tangy
• Potato: crispy outside, fluffy inside
• Salad: fresh, acidic contrast

👉 This is a perfectly structured plate—nothing feels heavy.

⚡ Pro Tips

• Always rest the steak → keeps juices inside
• Don’t rush onions → low heat is key
• Use high heat for searing → proper crust
• Slice against the grain for tenderness

💰 Menu Potential

• High perceived value
• Flexible cuts (ribeye = premium, strip = cost control)
• Easy to plate beautifully → strong visual appeal