Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Red wine vinegar

  2. 3 tablespoons 45ml Honey

  3. 1/2 teaspoon 2 1/2ml Dried thyme - crushed

  4. 1 teaspoon 5ml Red onion - thinly sliced (large) separated, rings

  5. 1 lb 454g / 16oz Beef top loin - cut 1-inch thick

  6. 1/2 teaspoon 2 1/2ml Cracked black pepper

  7. 2 tablespoons 30ml Parsley - snipped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a medium non-reactive mixing bowl, stir together red wine vinegar, honey and thyme. Add onion slices to the vinegar mixture. Let stand while preparing meat, stirring occasionally. Meanwhile, trim fat from the meat; cut into serving-sized pieces. Sprinkle both sides of steak with cracked pepper, pressing pepper onto the surface of the meat. In a large nonstick skillet over medium-high heat, cook steaks for 10 minutes, turning once. Remove steaks to a plate, reserving drippings in skillet. Add the onion mixture to the drippings in the skillet. Cook over medium heat for 3 to 4 minutes or until onions are just crisp-tender, stirring occasionally. Return steaks and any meat juices that accumulated on the plate to the skillet. Reduce heat to medium-low. Cook, uncovered, 3 to 4 minutes or until steak is desired doneness and liquid is slightly reduced, occasionally spooning the cooking liquid over the steaks. To serve, transfer steaks to serving plates. Stir snipped parsley into onion mixture. Spoon the onion mixture over the steaks.


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