This grilled steak with caramelized onions and cream sauce is all you need this summer! This dish looks extra fancy, but is surprisingly easy to make! Plus it tastes incredible so it’s a win-win all around.
When I first made this cream sauce it was so good I wanted to drink it all! Or at least put it on everything I ate. It is made from shallots and garlic, with broth, heavy cream, and brown sugar. Plus the secret ingredient of a little bit of dijon mustard! I am telling you this cream sauce will be your new favorite.
The steaks I used are Sprout’s 100% Grass-fed Angus Steaks! They are pasture-raised in the US on family farms so they are fresh and tasty. I love going to Sprouts for great cuts of meat, and fresh produce! The caramelized onions I used are sweet Vidalia onions from Sprouts. They caramelize beautifully and pair perfectly with the steak. I love doing a quick caramelized onions. To do this I add butter to a pan with my chopped onions. After they have started to cook down and stick to the pan, add a splash of water. This will help the onions begin to caramelize. Continue cooking for a couple minutes and add another splash of water. Continue this until the onions are caramelized! It should only take about 15 minutes.
As for the order, begin by cooking the caramelized onions first, then the sauce, then the steak. Grilling the steak only takes a few minutes so its best to do that last! Also this dish isn’t complete without a handful of arugula. Arugula’s peppery taste matches beautifully with the sweet notes of the sauce and onions! So don’t forget the arugula!
grilled steak with caramelized onions and cream sauce
- 1 tbsp butter
- 1 sweet Vidalia onion chopped
- 1/4 cup water
- 1 tbsp butter
- 1 tbsp shallot chopped
- 1 tsp garlic
- 1/4 cup chicken broth vegetable or beef works too
- 1 tsp dijon mustard
- 1/2 tsp brown sugar
- 1/4 cup heavy cream
- salt and pepper to taste
- 1 tbsp olive oil
- 2 Grass-fed Angus Steaks around .5lb each
- salt & pepper to taste
- 1 cup arugula
- Start by making the caramelized onions. Add the butter to a pan over medium heat. Add the chopped onion and cook for 3-4 minutes. Once onion has begun to cook down and stick to the pan, add a splash of water. When the water has evaporated, add another splash, stirring throughout. Continue this process until the onions have caramelized and look darker in color. It should take around 15 minutes. Transfer the onions to a bowl.
- To make the cream sauce, add the butter, shallots, and garlic to a pan over medium-low heat. When the garlic and shallots have cooked down, add the broth, dijon mustard, and brown sugar and cook for one minute. Add the heavy cream, salt, and pepper. Cook for an additional minute until the mixture starts to gently boil. Take off the heat.
- Heat a grill or pan to high heat. Rub the steaks with olive oil, salt, and pepper. Add the steaks to the hot grill / pan and sear on both sides. After it is seared, cook on both sides, flipping occasionally, until the steak is done to your preference. Remove and serve immediately.
- To serve, top the steaks with the cream sauce, caramelized onions, and arugula. Enjoy!