This mouthwatering Lyonnaise steak recipe showcases juicy, custom-seared sirloin steaks served with a special, caramelized onion garnish and Lyonnaise-style golden potatoes. Add a crisp, green salad, fresh baguettes, and a good bottle of wine to the table for an amazingly delicious, yet simple meal.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 to 6 servings
- 2 pounds medium potatoes
- 6 tablespoons butter, divided
- 2 tablespoons vegetable oil, divide
- 2 medium onions, thinly sliced
- Ground black pepper
- 1 tablespoon light olive oil
- 3 sirloin steaks, 12 to 14 ounces, 3/4-inch thick each
- Ground black pepper
- 5 tablespoons butter
- 6 medium onions, thinly sliced
- 1/2 cup dry white wine
- 1 1/2 tablespoons red wine vinegar
- 1 cup veal stock or beef stock
- 1 tablespoon fresh, finely chopped parsley
How to make Lyonnaise steak and potatoes:
In a large pan set over medium-high heat, bring the potatoes covered in cold water to a boil and then reduce the water to a simmer. Simmer the potatoes for 15 to 20 minutes, until they turn tender. Remove the potatoes from the pan and allow them to cool. Peel the potatoes, discard the skins, and cut them into 1/4-ich thick slices.
In a large skillet set over high heat, melt half the butter and half the oil. Add the potatoes to the skillet and cook them for 4 minutes on each side, until they turn golden brown. Melt the remaining butter and oil in a large skillet set over high heat. Sauté the sliced onions for 5 to 7 minutes, until they turn tender and golden brown. Gently toss the potatoes and onions together and set them aside for a moment.
To make the steaks, heat the remaining tablespoon of oil in a large skillet set over high heat. Season both sides of all steaks with salt and pepper, as desired. Sear the steaks for 1 minute on each side for bleu (very rare), 2 minutes on each side for rare, 3 minutes on each side for medium. For well-done steak, sear each side for 1 minute and then finish the steak in a 325F oven for 12 to 15 minutes.
Once the steaks are cooked, transfer them to a plate and tent them with foil to keep warm. Add 1 1/2 tablespoons butter to the hot skillet and sauté the remaining onions over medium-high heat, until they turn golden.
Season the onions with salt and pepper, to taste, and then stir in the white wine, red wine vinegar, and stock. Bring the mixture to a boil and cook it, stirring often, until the liquid has almost completely evaporated. Stir in the remaining butter to thicken the onions.
Layer the seasoned onions over the steaks and then dust them with the chopped parsley. Serve the prepared steaks surrounded with the potatoes.
This Lyonnaise steak recipe makes 4 to 6 servings.