The cold weather has Mr. Lawyer going all manly on me. I asked him to pick a recipe and he picked one with steak AND whiskey. It was a delicious steak and onion combo but I must admit I did not taste the whiskey at all. He claims he could, perhaps it's a boy thing. We opened a NY State red wine (they are not known for their reds) and while it was acceptable it was so one dimensional and boring after all our fancy Italian red wine (thank you parental units!). We decided that we'll have to look at our finances and create a fancy wine budget. I was half joking but I think Mr. Lawyer was serious. I think I'm in trouble!
2 tablespoons vegetable oil
3 tablespoons butter
1 onion, chopped
4 (4 ounce) beef top sirloin steaks
1 clove garlic, cut in half lengthwise
1/4 cup Irish whiskey
salt and ground black pepper to taste
2 tablespoons chopped fresh flat-leaf parsley
1. Heat vegetable oil and butter in a heavy skillet over medium heat until butter has melted. Cook and stir onions in butter and oil until lightly golden brown, about 10 minutes. Push onions aside with a spatula.
2. Rub steaks with cut sides of garlic clove.
3. Place steaks in the skillet, leaving the onions to the side, and cook over medium-high heat until meat is browned but still lightly pink inside, 2 to 4 minutes per side.
4. Remove the skillet from heat. Slowly pour Irish whiskey into the hot skillet (be careful, whiskey fumes are flammable). Mix browned onions into whiskey and bring to a simmer over medium-low heat.
Sprinkle steaks with salt, black pepper, and parsley; turn steaks over in whiskey pan sauce to coat both sides, and serve drizzled with sauce.