These caramelized shallots with N.Y Steak are the perfect treat any day. The slow roasting intensifies their sweet flavor, and the vinegar creates an irresistible savory flavor.
The melt-in-your-mouth shallots are tender and sweet with a hint of savor; it is a must-try recipe! I love shallots; as you may have noticed, they are in most of my recipes. The tender and sweet flavor, with the mild onion flavor, not only enhances any of your dishes but leaves you wanting more, like my butter lettuce salad with shallots vinaigrette.
This recipe was prepared while visiting my wonderful friend and chef, Eliane, from Epicurian Flow, years ago, and since it has been one of our most prepared. It was only a matter of time before it reached my website and all of you.
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In this Article
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make these delicious
- Pro Tips
- What dishes can you enjoy with these caramelized shallots?
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this caramelized shallots with NY steak recipe, you may want to try my other recipes.
- Caramelized Shallots with N.Y. Steaks
Why you will love this recipe
Elegant dinner – a simple sauce served over a perfectly cooked steak is the perfect dinner with friends.
Easy – simple ingredients that are basic in your pantry.
Delicious – nothing beats the sweet flavor of caramelized shallots
It makes for a perfect side dish – to all your meats and chicken, too
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
NY steaks – look for even distribution of the meat. A smaller end will cook faster than the thicker part. Good marbeling and a thin ring of fat around it.
Shallots – the star of this dish. Milder than the onion and sweeter when cooked, they are my favorite to use in the kitchen. Use all the same size shallots, large shallots would be best as they will stay intact longer.
Olive oil – to cook your shallots
Balsamic vinegar and red wine vinegar – are used to prepare your sauce for the shallots once out of the oven and to pour over the steaks.
Sugar – breaks down the acidity of the vinegar and allows for caramelization.
Ground black pepper and salt – your seasoning
Equipment Needed
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Mixing bowl
Sheet pan
Step by step on how to make these delicious
With all my recipes, please assemble all the ingredients before starting cooking and baking.
There are two short parts of this recipe: the cooking of the shallot and preparing your steak which you will have at room temperature.
Let’s start with the shallots.
- Peel them and halve them lengthwise.
- Place a sheet of parchment paper on a baking sheet and place your shallots. Bake for 20 to 25 minutes in a hot oven at 360F.
Meanwhile
- Prepare the sauce by cooking your vinegar and sugar in a medium saucepan until the sugar dissolves.
- By now, your shallot will be soft and done with the oven.
- Add them to the vinegar mixture and, stirring occasionally, cook for another 15 minutes or until they are lightly caramelized.
Preparing your steak
- This version of my steak is the simplest: lots of salt on the skillet and searing of your steak that you previously will have seasoned with more salt and lots of pepper over medium-high heat.
- You can also make Pan Sear Steak. Either way, your steak will be fantastic with this sauce over it.
The finishing touches
- Once your steaks are cooked to your liking, please place them in the middle of your plate and spoon shallots and sauce over them.
- Serve hot.
Pro Tips
- Remove any green gestation from your shallots if any are present.
- Bring the meat to room temperature at least 30 minutes before cooking.
- Use good red wine vinegar; I love the French one with a rich body and lots of flavor. This is important as it will create a wonderful sauce. Do not use too watery, or white vinegar.
What dishes can you enjoy with these caramelized shallots?
I served it alongside Pomme de Terre Fondantes, Potatoes Cooked In Milk, but any potatoes you choose will be excellent. Soak up the juice from the shallots.
Rainbow roasted baby carrots are a good complement as well.
Storing and Reheating
Store: Your caramelized shallots will store well in the fridge for up to four days in an airtight container.
Reheat: Bring back to room temperature, and in a small skillet, add a teaspoon of oil. Over medium heat, warm up to the desired warmth.
Frequently Asked Questions
Do shallots get sweeter when cooked?
Yes, they sure do get sweeter. The cooking process brings out their natural sugars, which mellows out the pungent flavor.
Why do chefs use shallots instead of onions?
The shallots have a milder flavor, less overpowering, perfect for dishes with a hint of onion taste, without being too strong. The pungent of the shallots breaks down when cooking.
When not to use shallots?
When the recipe calls for strong, pungent onion flavor, such as onion rings or onion soup.
What is the difference between shallots and scallions?
They both belong to the onion family; they have a distinct appearance and usage. The shallots are bulbous, resembling small onions with a milder flavor than onions. The scallions, also known as the green onion, are long, thin, and have more of an onion-pungent flavor.
If you enjoy this caramelized shallots with NY steak recipe, you may want to try my other recipes.
Pork Chops with Balsamic Caramelized Onions
Pork Steaks with Mustard and Rosemary Sauce
Caramelized Shallots with N.Y. Steaks
Ingredients
- 4 8-ounces NY Steak
- 4 shallots, peeled and halved
- 2 tablespoons olive oil
- ¾ cup red wine vinegar
- 2 tablespoons balsamic vinegar
- ½ cup sugar
- salt
- pepper
Instructions
- 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.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Beef, Veal & Lamb, Dinners
- Cuisine: French
- Occasion: Father’s Day, Christmas, New Year
- Type: Under 45 minutes
Did you make this?
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