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Preheat a large skillet over medium heat, add 1 tablespoon olive oil, and swirl to coat the bottom of the pan. Add onions and sauté 10 to 15 minutes, stirring often, until they are golden brown. Set aside and keep warm.
Preheat a large skillet or grill pan over medium heat until hot. Season the steaks with salt and pepper.
To clarify butter, microwave it in a small bowl 2 minutes at 50 percent power until it has melted. Spoon off the white solids from the top and discard. Pour 2 teaspoons clarified butter into the hot skillet and sprinkle it with coarse salt.
Immediately place the strip steaks into the skillet and cook 2 minutes until brown; then turn and cook 2 more minutes. Add 1 to 2 additional teaspoons of clarified butter to the skillet. Turn the steaks and cook 2 minutes more on each side, for a total of 8 minutes cooking time for medium-rare. Check the steaks for desired degree of doneness, transfer them to a serving platter, and cover to keep them warm. Reserve pan drippings.
Raspberry Chipotle Sauce
Add sweet onion and garlic to skillet drippings and sauté 2 minutes until the onion is soft. Stir in chipotle chiles and cook 1 minute more, stirring constantly. Add thawed raspberries with their liquid, vinegars, raspberry jam, beef stock, and salt and pepper. Cook the sauce 10 minutes, stirring occasionally, until it thickens. If desired, strain the sauce before serving.
To serve, top each steak with caramelized sweet onions and spoon some of the sauce around the plate. Garnish with fresh raspberries, if desired.
Recipe serves 2.
© 2007, Oso Sweet Onions