Four-Onion Steak

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  • 2 (12 ounce) boneless beef top-loin steaks, cut 1 inch thick
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon vegetable oil
  • 1 large white onion, thinly sliced
  • 1 medium leek, thinly sliced
  • 2 shallots, chopped
  • 1/2 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup sliced scallions
  • Scallions, sliced into 3-inch pieces (optional)


  1. Cut steaks into 4 portions.
  2. Combine garlic salt, chili powder, pepper and cinnamon. Use your fingers to press mixture onto both sides of each steak portion.
  3. In a large skillet cook steaks in hot oil over medium heat to desired doneness, turning once. Allow 8 to 11 minutes for medium rare or 12 to 14 minutes for medium.
  4. Transfer steaks to a serving platter, reserving drippings in the skillet. Keep warm.
  5. For sauce, add white onion, leek and shallots to skillet. Cook and stir over low heat for 5 minutes or until onions are tender.
  6. Add beef broth and Worcestershire sauce. Cook and stir for 1 to 2 minutes more or until broth is slightly reduced.
  7. Add scallions. Spoon onion mixture over steaks.
  8. Garnish with scallion pieces, if desired.

Yield: 4 servings

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