Back to Recipe Menu

Steak with balsamic braised onions


  • Heat a thin layer of oil in a large heavy-bottomed pan and sear the steaks all over. Remove and season.
  • Add the onions to pan, with more oil if needed, and cook until tender and coloured, separating with a wooden spoon as you do so. Then add the balsamic, soy and wine with ¼ cup stock and the sugar. Turn the heat down, mix well and gently cook for about 20 mins until thick and fragrant, adding up to another ¼ cup stock as needed.
  • After about 15 mins, place the steaks on top of the onions and cook to the desired degree, adding more stock if needed. Then remove the steaks and allow to rest. Taste the sauce for seasoning.
  • To serve, mound the onions on individual plates and top with the steaks and a sprinkling of parsley.


  • olive oil
  • 4 x 180 gm fillet steaks
  • sea salt & freshly ground pepper
  • 4 onions, finely sliced
  • ½ cup balsamic vinegar
  • ¼ cup low-salt soy sauce
  • ¼ cup dry white wine
  • ¾ cup chicken stock
  • 1 heaped tbsp brown sugar
  • chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm