You might be thinking, “Am I at the right blog?” right about now. Nothing looks spiralized, right? It’s just a tasty looking steak with toppings.
Wrong. These onions are spiralized! You’re at the right place, and I’m going to show you how to make the best toppings for a steak, using your spiralizer.
For my family, it wasn’t “steak and potatoes” it was “steak and mushrooms.” My grandfather makes the world’s best mushrooms. They’re the world’s best because they’re soaked in olive oil. Afterwards, you feel like you’ve sucked all of Italy’s olives dry, but you’ve got a smile on your face!
Mushrooms pair so well with steak, that I decided to make an easy side dish to serve with your favorite steak. What better to bring out the flavors in the mushrooms and steak than onions?
Somehow, spiralizing onions instead of slicing them is life-changing. The texture and shape of the onions make a heartier consistency that creates a fun eating experience, especially with the salty pungency of the blue cheese.
Once you top the mushrooms and garlicky onions with the blue cheese, the cheese immediately begins to soften and slighty melt. Every bite, from there on, is a delight.
When we go to a restaurant and order a steak, we have high expectations. We’re going out and treating ourselves, so we expect the best. The best usually includes butter, oil and sugar.
But, I hate that!
I’d rather stay home, make this easy pan-fried steak and feel great afterwards instead of guilty, bloated and sluggish. Plus, this steak is simple to make and tastes like steak – not like butter. Really, it takes less than 10 minutes (and even less if you like it rare!)
As a former vegan (gosh, how I’ve changed!), I like my meat well-done or medium-well. If you like a rarer steak, don’t sear it for very long – maybe 2 minutes on each side and then let it rest on your cutting board for 5 minutes and then slice.
I loved this steak so much, I saved some leftovers in the fridge, fully intending on making a steak salad the next day for lunch. However, I ended up snacking on half of it later in the day, before dinner. Whoops.
But it really isn’t about the steak, it’s about these onions. Now that you know how to spiralize an onion and bake it, I wanted to show that you can sautee or pan-fry onions as well.
Get Blade C out and shred those onions in 20 seconds and whip up this side dish to impress your guests.
If you’re not a meat-eater, this mushroom-onion-blue-cheese combo works really well with a baked fish. I love fish and cheese, but many professional chefs would “tsk, tsk” me. Poo on you!
However you use this onion and mushroom fixin’, enjoy it!
Instructions with Pictures
Place a large skillet over medium heat and add in half a tbsp of the olive oil. Once the oil heats, add in the garlic, red pepper flakes and cook for 30 seconds. Then, add in the mushrooms and the other tbsp of olive oil. Season with salt and pepper and cook for about 3 minutes or until they start to wilt and brown.
Once the mushrooms have browned, add in the onions (first snip them roughly with scissors). Toss to combine and let cook, tossing occasionally, until the onions have cooked, 3-4 minutes. Once done, set aside and cover with tinfoil.
Once you place the onions in with the peppers, place another large skillet over medium heat and add in the third tbsp of olive oil. Season both sides of each steak with a generous amount of salt and pepper. Once the oil heats, place your first steak down in the center of the skillet. Let cook for 3-4 minutes without touching.
Then, flip over, season with the thyme and let cook another 2-3 minutes, rotating the pan so all of the juices touch the steak. When done, remove from the heat and place on a cutting board. Let rest for 5 minutes before serving.
Repeat the steps for the steak for the other steak, careful to let rest for 5 minutes.
Once the steaks have rested for 5 minutes, top each with mushrooms, onions and then evenly top with blue cheese. Enjoy!