Steak with Drunken Onions & Dijon Potatoes

I sincerely hope that your mouth filled with saliva upon reading the title of this recipe post— it’s that good. Steak is already delicious on its own, but top it with onions cooked in beer and we’re in a whole new ballpark.  Ribeyes were on sale at Central Market this week, so that’s the cut I went with.  Season liberally with salt & pepper on both sides.  This is where I hand it off to the boy to handle the grilling.  I don’t know what he does out there, but whatever it is… it’s good! 

For the onions: Thinly slice up 2 onions (1 onion per steak).  Throw it in a hot skillet with 1 1/2 tbsp. of butter (melted).  Season with s&p.  Cook for about 15 minutes, until the onions are really soft and caramelized.  You really want there to be brown bits on the bottom of the pan.  So much good flavor.  Once your onions have started the get brown, add half a bottle of dark beer.  I went with Shiner’s new Double Wheat and oh my, was it delicious.  To that, add 1/2 cup beef stock and 1 overflowing tbsp. of Worcestershire.   Turn the heat down to medium low and continue cooking for about 10 minutes.  

Not that I ever get sick of my extreme garlic mashed potatoes, but sometimes it’s nice to try something new.  These dijon spinach mashed potatoes sounded perfect.  I like the flavor of yukon gold potatoes, so I went with those and quartered them before throwing them in salted, boiling water and cooking for 20 minutes.  After you drain your tots, add them to a bowl with some fresh spinach on the bottom.  Top the potatoes with s&p, 1/2 cup heavy cream, 2-3 tbsp. of dijon mustard and some freshly grated nutmeg.  Add another heaping handful spinach and mash together.  

For the grand finale, take your perfectly cooked ribeye, top with it your drunken onions and serve along side your dijon mash.  Marvel at how easy it was to make one of the most delicious meals of your life.  Seriously.  I don’t know whether it was the quality of the meat, the combination of the onions & beer or the new twist on mashed potatoes, but this meal is one for the books.  

{Recipe via Rachael Ray}