Rib Eye Steak with Caramelized Onions and Mushrooms

Rib Eye Steak with Caramelized Onions and Mushrooms

This is just a simple recipe, I know it's been done a thousand and one times before, but while it's nice creating over the top, you wouldn't believe this is Paleo, exciting meals, nobody can eat like that everyday! This meal mimics more of what my family actually eats on a regular basis. We have plenty of simple dinners during the week, it's necessary with all of our busy schedules! This is a quick, easy, and delicious dinner that even the most amateur chef could turn out beautifully in their own kitchen! My pre-Paleo palate was similar to that of a 5 year old's. I refused to eat the majority of vegetables my parents put in front of me, I only ate hot dogs, burgers, steak, and chicken––never on the bone. It was the end of the world if my mom was making fish for dinner, because that basically meant I was going to starve. I was so stubborn about what I ate too. No matter what anybody said, I wouldn't even try new foods, I just assumed that I didn't like them and held my ground. Sounds like I'm describing a ten year old version of myself, doesn't it? Yeah, too bad this went on up to nineteen year old me. Funny story about my youngest brother, the Paleo-hater, when we were much younger, and he was probably eight or nine years old, he only ordered chicken fingers when we were out at restaurants. Everywhere we went, "Will, what are you having?" "chicken fingers," of course. He ordered them at our favorite Italian restaurant in town (that I wrote about in this post), who didn't even have chicken fingers on their menu. The owner of the restaurant knew us well, we were in there often, and the guys in the kitchen did their best to make the kid some chicken fingers. Meanwhile, our other brother and I, and sometimes our dad, were always ordering their penne alla vodka. We always told Will how good it was and how badly he needed to try it, and he stubbornly always refused. For years with no luck, we tried to get him to taste the pasta. One day, he finally tried the dish and he loved it. Like, really loved it, and then proceeded to get mad at the rest of my family for not telling him how good it was before––yeah, after years of us constantly telling him just that. We still make fun of Will to this day about how he never wanted to try it, but interestingly, I wasn't much different than him. I think he was just so ridiculous with the chicken fingers everywhere thing, that nobody noticed that I was just like him! Anyway, even though I frequently enjoyed steak pre-Paleo, it was normally covered in Worcestershire sauce or ketchup––what was wrong with me? I never would have eaten it with no sauce or topped with vegetables––especially not mushrooms! Not too long ago, out to dinner for my oldest brother's birthday, I ordered steak with a side of vegetables––that unbeknownst to me was coming with a ton of mushrooms. I ate the squash that came with the dish and left all of the mushrooms on my plate for my parents to pick at after they'd had their own plates of the same vegetables. I ended up eating one of the mushrooms on accident when it snuck itself onto my fork, but to my surprise, I really liked it, I really wished I hadn't given all of the other ones away to my mom and dad––oops! When my dad told me he was grilling up steaks for dinner a few nights ago, I didn't have any plans for a side dish, and when he suggested grilling some onions, I thought trying to cook onions with mushrooms just like the restaurant from my brother's birthday sounded like a better plan. Mushrooms are so easy to cook, and they taste so good solely with the sweet flavors of the vidalia onions and balsamic vinegar. They were the perfect topping to our rib-eye's and I know we'll be having this dinner again soon!

Rib Eye Steak with Caramelized Onions and Mushrooms

Prep Time: 5 min Cook Time: 50 min Total Time: 55 min Serves: 4

Ingredients

  • 4 rib eye steaks (or your cut of choice)

  • 4 cups cremini mushrooms, sliced

  • 2 vidalia onions, sliced

  • ¼ cup olive oil

  • 1 tbsp balsamic vinegar

  • sea salt and black pepper to taste

Preparation

  1. Heat oil in a medium-sized cast iron skillet over medium-high heat.

  2. Add onions to the pan, toss to coat with oil, and sauté until browned and slightly translucent (18-20 minutes).

  3. Add the mushrooms into the pan along with a generous sprinkle of sea salt and black pepper, mix into the onions and oil, and sauté until cooked through (10-12 minutes). Pour the balsamic into the pan, stir the mixture to de-glaze, and remove from heat.

  4. While the vegetables are cooking, grill the steaks over high heat to desired doneness.

  5. Top each steak with a generous serving of mushrooms and onions, serve hot, and enjoy!

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