Doesn’t sound good? It sure was. This recipe was shared with me from my friend and chef Eliane from Born To Taste.

We made it while I was staying with her this summer and I fell in love with it. I do love shallots to start with, but the balsamic vinegar with the sugar creates such a hearty caramel rich in flavor that you are in for a real treat.

I served it alongside Pomme de Terre Fondantes, but any potatoes of your choice will be excellent. Soak up the juice from the shallots. Roasted baby carrots are a good compliment as well alongside.

Caramelized Shallots with N.Y. Steaks

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caramelized shallots with NY steak
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people


  • 4 NY Steak 4 8-ounces NY Steaks
  • 4 shallots 4 shallots, peeled and halved
  • 2 tablespoons olive oil 2 tablespoons olive oil
  • .75 cup red wine vinegar 3/4 cup red wine vinegar
  • 2 tablespoons balsamic vinegar 2 tablespoons balsamic vinegar
  • .50 cup sugar 1/2 cup sugar
  • salt salt
  • pepper pepper


  • Preheat oven at 360F.
  • Place shallots in large bowl and drizzle with olive oil.  Season with salt and pepper and toss to coat. Make sure the shallots are entirely coated with the olive oil.
  • Place them on a baking sheet lined with parchment paper and roast for 20-25 minutes or until tender.
  • Add vinegars and sugar in a medium saucepan over low heat and stir until sugar dissolves.
  • Add shallots when done and cook, stirring occasionally for 10-15 minutes or until lightly caramelized.
  • Generously season the NY steaks with salt and pepper. Heat a large skillet over high heat. When hot, add the steaks and cook to desire liking. 
  • Serve sauce over the steaks.


Calories: 174kcal | Carbohydrates: 26g | Fat: 7g | Sodium: 5mg | Potassium: 26mg | Sugar: 26g | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.3mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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