LuLu Steak Au Poivre with Fig Balsamic and Roasted Onion Salad
4 New York strip steaks, 12-14 oz. each ¼ cup LuLu Au Poivre Marinade ½ of a 1 lb. loaf levain (or peasant-style) bread, cut into 1-inch cubes 2 teaspoons chopped garlic 1 teaspoon LuLu Sage Roasted Meat Seasoning salt and pepper to taste 5 tablespoons olive oil 1 large red onion, cut into ¼-inch strips 1/2 cup LuLu Fig Balsamic Vinegar (or substitute any LuLu Balsamic Vinegar) 4 cups mixed baby salad greens (preferably including friseé and arugula) LuLu Red Plum & Roasted Onion Conserve
Marinate steaks: place steaks on a large platter and spread LuLu Au Poivre Marinade across both sides. Set aside while preparing salad.
Prepare croutons: toss cubed bread in a large bowl with garlic, LuLu Sage Roasted Meat Seasoning, and a little salt and pepper. Drizzle with 2 tablespoons olive oil, a little at a time around the edge of the bowl, tossing the bread to distribute the oil evenly. Spread bread in one layer on a large baking sheet and bake at 350° for about 10 minutes until toasted. Set aside.
Roast onions: in a casserole dish or cast iron pan mix the onion strips with LuLu Fig Balsamic Vinegar, salt, pepper and 2 tablespoons olive oil and bake uncovered at 350° for about 30 minutes, stirring occasionally, until onions are soft and translucent. Set aside.
Pan-sear steaks: heat a large sauté pan with remaining 1 tablespoon olive oil and cook steaks until done to taste, turning midway (about 5 minutes per side for medium rare).
Assemble plates: place salad greens in a large bowl and toss with warm roasted onions (with cooking juices) and croutons. Divide salad onto one half of four plates. When steaks are done, place one onto each plate next to the salad. Place a generous spoonful of LuLu Red Plum & Roasted Onion Conserve onto plates next to steak, and serve remaining Conserve at the table.
