Ingredients
Sauce:
1½ tbsp canola oil
1 medium Spanish onion, halved and thinly sliced
2 tbsp balsamic vinegar
Kosher salt and freshly ground black pepper
1 cup FAGE Total 0%* 2 tbsp prepared horseradish, drained
Steak:
4 New York strip steaks, (1½ – 2 inches thick)
Canola oil
Salt and freshly ground black pepper
*Note: This recipe can be made with either FAGE Total 5%, 2%, or 0%
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Steps
- Sauce: Heat the oil in a medium sauté pan over medium heat. Add the onions, balsamic vinegar, and salt and pepper. Cook for about 12 – 15 minutes, stirring occasionally, until golden brown and caramelized. Cool for 15 minutes.
- Mix the yogurt, horseradish, salt and pepper in a small bowl. Next, fold the onions into the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld. Remove from refrigerator 30 minutes before serving.
- Steak: Remove the steaks from the refrigerator 30 minutes before cooking.
- Heat grill pan to high. Brush steaks on both sides with oil, then season with salt and lots of black pepper. Grill until charred on both sides and cooked to medium-rare doneness. Let rest 5 minutes before slicing, and spoon sauce on top of steak to serve.
