Sweet and mildly spicy roasted onions take steak to a new flavor level. Make a double batch of the onions (you can cover and refrigerate the extras for up to four days) and serve half with pork chops, such as Pork Chops with Herb Rub (page 196) or on open-face roast beef sandwiches. The steak needs to marinate for 8 hours, so be sure to plan accordingly.

　　

Ingredients

Serves 4; 3 ounces beef and 1/4 cup onions per serving

　　1/2 cup dry red wine (regular or nonalcoholic)

　　1 tablespoon light brown sugar and 1 tablespoon light brown sugar, divided use

　　1 teaspoon chili garlic sauce or paste and 1 teaspoon chili garlic sauce or paste (lowest sodium available), divided use

　　1 1-pound boneless sirloin steak, all visible fat discarded

　　Cooking spray

　　2 large onions (about 8 ounces each), thinly sliced lengthwise

　　2 teaspoons canola or corn oil

　　1/8 teaspoon salt and 1/4 teaspoon salt, divided use

　　

Step 1

In a shallow glass dish, stir together the wine, 1 tablespoon brown sugar, and 1 teaspoon chili garlic sauce or paste until the sugar is dissolved. Add the beef, turning to coat. Cover and refrigerate for 8 hours, turning occasionally.

　　

Step 2

Preheat the oven to 400°F. Lightly spray a large shallow metal baking pan with cooking spray.

　　

Step 3

Spread the onions in the pan. Drizzle with the oil. Stir to coat. Spread the onions in a single layer.

　　

Step 4

Roast for 30 minutes, or until the onions begin to brown on the edges, stirring halfway through. Transfer to a small bowl.

　　

Step 5

Preheat the broiler. Lightly spray the broiler pan with cooking spray.

　　

Step 6

Stir 1/8 teaspoon salt, remaining 1 teaspoon chili garlic sauce or paste, and remaining 1 tablespoon brown sugar into the onions. Cover to keep warm.

　　

Step 7

Drain the beef, discarding the marinade. Sprinkle with the remaining 1/4 teaspoon salt. Transfer to the broiler pan.

　　

Step 8

Broil the beef about 6 inches from the heat for 3 minutes on each side, or to the desired doneness. Transfer to a cutting board and let stand for 5 minutes. Slice the beef. Serve topped with the onion mixture.

　　

Nutrition information

Step 9

(Per serving)

　　

Step 10

Calories: 216

　　

Step 11

Total fat: 6.5g

　　

Step 12

Saturated: 2.0g

　　

Step 13

Trans: 0.0g

　　

Step 14

Polyunsaturated: 1.0g

　　

Step 15

Monounsaturated: 3.5g

　　

Step 16

Cholesterol: 56mg

　　

Step 17

Sodium: 280mg

　　

Step 18

Carbohydrates: 13g

　　

Step 19

Fiber: 2g

　　

Step 20

Sugars: 9g

　　

Step 21

Protein: 25g

　　

Step 22

Calcium: 35mg

　　

Step 23

Potassium: 455mg

　　

Dietary Exchanges

Step 24

2 vegetable

　　

Step 25

3 lean meat

　　American Heart Association Low-Salt Cookbook, 4th Edition