Seared Steaks & Glazed Onion with Garlic Rolls & Roasted Vegetables

Seared Steaks & Glazed Onion

with Garlic Rolls & Roasted Vegetables

Group Created with Sketch. 50 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 860 Cals/serving

For savory finish to simply seared steaks, you’ll make a rich topping of caramelized onion glazed with a bit of tomato and worcestershire sauce—served alongside warm herbed garlic rolls, perfect for scooping up every bite.

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Seared Steaks & Glazed Onion with Garlic Rolls & Roasted Vegetables
  • 4 Steaks
  • 1 lb Pizza Dough
  • ½ lb Sweet Peppers
  • 1 Yellow Onion
  • 1 clove Garlic
  • 1 lb Broccoli
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Butter
  • 2 Tbsps Tomato Paste
  • 3 Tbsps Ranch Dressing
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 tsp Whole Dried Oregano

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Halve, peel, and thinly slice the onion. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater).

2 Roast & dress the vegetables:

Place the broccoli florets and quartered peppers on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Place on the lower oven rack. Roast 20 to 22 minutes, or until tender. Remove from the oven. Carefully transfer to a bowl. Add the ranch dressing; toss to thoroughly coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

Roast & dress the vegetables:
Assemble & bake the rolls:
3 Assemble & bake the rolls:

Meanwhile, lightly oil a separate sheet pan. Tear the dough into 14 to 16 equal-sized rounds (about 2 inches per piece). Transfer to the sheet pan; arrange in an even layer. Place on the upper oven rack. Bake 12 to 16 minutes, or until lightly browned and cooked through. Remove from the oven. 

4 Cook the steaks:

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes.

* An instant-read thermometer should register 145°F.

Cook the steaks:
Cook & glaze the onion:
5 Cook & glaze the onion:

To the pan of reserved fond, add the sliced onion; season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add 1/2 cup of water (carefully, as it may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the liquid is slightly thickened. Turn off the heat; stir in the worcestershire sauce. Taste, then season with salt and pepper if desired.

6 Finish the rolls & serve your dish:

Meanwhile, in a small pot, heat the butter on medium until melted (or melt in a bowl in the microwave). Transfer to a large bowl. Add the garlic paste, oregano, half the cheese, and 2 tablespoons of olive oil; stir to combine. Add the baked rolls; toss to coat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished rolls and dressed vegetables. Top the steaks with the glazed onion. Garnish with the remaining cheese. Enjoy!

Finish the rolls & serve your dish: