Pepper Steak With Balsamic Browned Onions
|Cracked black pepper||1 Teaspoon|
|Finely chopped fresh parsley||2 Tablespoon|
|Beef sirloin steaks||3 1⁄4 Kilogram (4 Pieces, About 800 Gram Each)|
|Olive oil||60 Milliliter (1/4 Cup)|
|Onions||800 Gram, sliced (2 Large Sized, About 400 Gram Each)|
|Balsamic vinegar||2 Tablespoon|
|Sun dried tomatoes in oil||1 Tablespoon, drained and chopped|
|Garlic||2 Clove (10 gm), crushed|
Press pepper and parsley into beef; stand, covered, while cooking onions.
Heat 1 tablespoon of the oil in large pan; cook onions, stirring, about 10 minutes or until just brown.
Add 1 tablespoon of the vinegar; cook, stirring, another 5 minutes or until onions caramelise.
Remove from pan; cover to keep warm.
Combine remaining oil and vinegar in small jar with tomatoes and garlic; shake well.
Griddle-fry (or grill or barbecue) beef until browned both sides and cooked as desired.
Serve beef with browned onions; drizzle with dressing.