I have been meaning to make mayo for a while and was craving some ranch dressing. I set my eggs out at noon so I could make mayo this afternoon for tonight's salad dressing. I ended up making a few mistakes and ended up short on light olive oil and went heavy handed on the lemon juice. I finished it off with coconut oil but there wasn't much I could do to fix the lemon juice error. There went my grand plan to have Whole30 Ranch. I was trying to figure out how to add sweetness to offset the lemon juice without sugar or sugar substitutes. I ended up with caramelized onions.
Sweet Onion Steak Topping
1 Yellow Onion Finely Diced and Caramelized in Coconut Oil
A Couple Spoonfuls of Homemade Mayo, just enough to coat
Add to taste Pepper, Garlic Powder, Dried Parsley and Onion Powder
The inspiration for this was herb butter that is served with steaks at restaurants with a combination of my usual sauteed onions topping. I usually buy cheap cuts of meat so the sauteed onions help add flavor and fat to my steaks. Tonight I had ribeyes that were on sale so I didn't really need anything to put on it. But I figured I would whip something up and use it as a dip for the fries or a veggie dip. It ended up being good enough to put on the steak and was a nice addition. If I were to make it a dip I would add more mayo but since my mayo was lemony I didn't want it to over power the onions.
I paired the steak with some Sweet Potato Fries that I baked in the oven. Just slice into strips, sprinkle EVOO and some coarse Sea Salt and cook until tender. I like to do it for about 45 minutes at 350 degrees, but you can cook for a shorter period of time at 400 degrees. I tend to forget and burn mine so the 350 degrees is more forgiving.
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| A little Friday Night Lights for your Friday night |
I was so happy with the end result of this meal. A couple days of successes in the kitchen has been quite invigorating!
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