Steak with Shallots and Capers
Juicy steaks, smothered with sweet, buttery shallots and tangy capers. Sounds and looks gourmet, but made with a handful of ingredients and ready in under 30 minutes.
This is the ultimate weeknight meal! But it’s also fancy enough to serve your guests too! The steak is seasoned with steak seasoning (a magical blend of salt, black pepper, garlic, coriander, crushed red pepper, dill, and caraway seeds). The seasoning is robust, and the little bits caramelize and toast as the steak cooks.
The caramelized shallots add a bit of sweetness. This nuance partners beautifully with the salt on the steak and the briny essence of the capers! I like shallots because they’re already mildly sweet, but you can also use red onion if you want.
You can cook this steak in a skillet, on a grill pan, or on an outdoor grill. The shallots are caramelized in a skillet, so you can stay close to the stove and cook the steaks right alongside. You can also cook the steaks on an outdoor grill and smother them with the shallots and capers when you get back inside!
What should you serve with your steaks? I suggested roasted potato wedges and something green, like steamed broccoli or creamed spinach!
Steak with Caramelized Shallots and Capers
Ingredients
- 1 tablespoon butter
- 1/3 cup thinly sliced shallots
- 1 1/4 pounds steak of choice, either one large steak, 2 smaller steaks, or 4 individual steaks, I used two boneless beef chuck steaks
- 1 tablespoon steak seasoning
- Olive oil for coating the pan
- 1/4 cup drained capers
- Chopped fresh parsley for serving, optional
Instructions
- Melt the butter in a medium skillet over medium heat. Add the shallots and cook until soft, browned and caramelized (don’t rush this process, it could take 10 to 15 minutes to reach a rich brown color).
- Meanwhile, coat the steak with the steak seasoning and let stand at room temperature for 10 to 15 minutes.
- Coat a grill pan, griddle, or large skillet with olive oil and preheat to medium-high. Add the steak(s) and cook for 3 to 5 minutes per side for medium-rare (140 degrees on an instant-read thermometer), or longer for more fully cooked meat.
- Remove the steaks from the heat and let rest for 5 minutes before serving.
- Top the steak with the caramelized shallots and capers. Top with parsley, if using, and serve.