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Broiled Beefsteak with Fried Onions
Small broiled sirloin steaks topped with thin, lightly floured fried Spanish onion rings.
Method
Steps
Step 1
Trim and neatly flatten six small intact sirloin steaks of five ounces each. Mix the one tablespoon refined canola oil with one teaspoon salt and the half teaspoon ground white pepper for the steaks on a plate, and turn the steaks repeatedly in this seasoning. Peel the two medium Spanish onions, slice thinly into even rounds and separate the rings. Dry the rings, season with the half teaspoon salt for the onions and the one light half teaspoon ground white pepper, then roll lightly in flour and shake off excess.
Step 2
Broil the steaks for about six minutes on each side as a guide, checking the centre of each with a food thermometer and continuing until it reaches at least 145°F. While they broil, fill a suitable thermostatically controlled deep fryer with refined canola oil to its marked working level and heat to 360°F. Fry the coated onion rings in uncrowded batches for about five minutes as a guide, until golden and cooked through. Lift out with a skimmer and drain well, then season with the remaining half teaspoon salt and keep hot for immediate service. Transfer the cooked steaks with clean utensils to a hot dish and let them rest for at least three minutes.
Step 3
Once the steaks have rested, arrange all six on a hot dish, dress all the hot fried onion rings over them and serve promptly.
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