Pan Seared NY Strip with Caramelized Onion Hash

Caramelized onions will make shoe leather taste good.  Imagine what they will do for potatoes and zucchini!

2 NY Strip steaks

1 purple Bermuda onion, sliced
1 Tbsp butter plus 1 Tbsp olive oil
2 Tbsp chopped walnuts
2 Tbsp balsamic vinegar

1 large zucchini, cut into half moons
2 Yukon gold potatoes, sliced into half moons
dash red pepper flakes, to taste
1 tsp fresh oregano leaves, minced
2 Tbsp olive oil

Preheat oven to 400F. Start caramelizing the onions - it will take at least 20 minutes. Place onions in a skillet with the butter and the oil. Cook over medium-low heat, stirring often, allowing them to darken and caramelize slowly, without burning.

After 15 minutes, add the walnuts and cook a minute or two.

Add the balsamic vinegar.

Allow it to cook down to a syrupy consistency.

Meanwhile, mix together the zucchini, potato, red pepper, oregano and oil in a large bowl. Salt and pepper to taste.

Spread potato mixture in an even single layer on a baking sheet. Roast for about 15-20 minutes, turning once, until nicely browned.

While the veggies are cooking, heat another skillet to high with a dash canola oil. Carefully place in the steaks and sear the steaks until golden brown on the outside, but still medium rare on the inside. Timing will depend on the thickness. For a 3/4-inch steak, it should be about 3-5 minutes per side.

Allow steaks to rest on a cutting board for 5 minutes. Gently fold together potato mixture with the onion mixture. Slice steak on a bias and serve with the hash, topping the steak with a dash of the pan drippings.

Serves 4.