Steak with Caramelized Shallots and Capers

Steak with Caramelized Shallots and Capers

Juicy steaks, smothered with buttery shallots and tangy capers. Sounds and looks gourmet, but made with a handful of ingredients and ready in under 30 minutes.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword capers, shallots, steak

Prep Time 10

Cook Time 10

Resting Time 15

Total Time 35

Servings

Calories 236kcal

Author Robin Miller

Equipment

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.

Steak-cooking guide: Steaks increase in temperature (about 5 degrees) even after you pull them from the heat.

For medium-rare steaks (soft, dark pink inside), the final temperature is 145 degrees, so pull the steaks from the heat at about 140 degrees.

For medium (soft, some pink inside), the final temp is 160 degrees, so pull the steaks from the heat around 155 degrees.

For well done (very firm, no pink inside), the final temp is 170 degrees, so pull the steaks from the heat around 165 degrees.

Nutrition