Steak Tartlets with Caramelized Onion and Gorgonzola Jam

Better make a double batch because these won't last too long. Sweet and tangy onions paired with funky cheese and a savory steak is a perfect appetizer for any gathering. Top with some thyme for a holiday touch.

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Steak Tartlets with Caramelized Onion and Gorgonzola Jam

PREP: 10 min. DIFFICULTY Medium

1 hour 30 minutes serves 8-10

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Ingredients:

For carmelized onions:

2 large Spanish or yellow onions
3 tbsp cooking oil
2 tbsp brown sugar
Generous pinch salt
1 tbsp cup sherry or white wine
1 cup water (1 splash at a time)
3 oz Gorgonzola cheese

Tartlets

1 Pre® Sirloin Steak
2 tbsp cooking oil
1 pie crust (store-bought works well)
2 tbsp melted butter
Arugula
Thyme leaves
Gorgonzola cheese crumbles

Slice onions into thin arches. Add 3 Tbsp cooking oil to dutch oven over medium heat. Add onions and do not disturb for 6-8 minutes. Stir and repeat.
After about 20 minutes, add 2 Tbsp brown sugar and a generous pinch of salt. Repeat process, now stirring every 3-5 minutes, as onions slowly brown and melt into a shiny, brown jam. Add a splash of water and adjust heat as needed to keep the bottom of the pan from scorching.
When onions are very dark and condensed down into a brown jam consistency add sherry wine and scrape any brown bits from the bottom.
Crumble in appx 3oz gorgonzola cheese. Stir to melt and combine. Taste and adjust for your perfect balance of sweet onion, saltiness, and pungent cheese.
Set aside to cool until ready to use. Store in the fridge for up to 4 days.

For Tartlets:

Heat oven to 350º and line a baking sheet with parchment paper. Allow pie dough and steak to come to room temperature.
When ready, use a rolling pin to roll out the dough into a very thin circle. Use a small cookie cutter to cut out circles and place them on the baking sheet. Brush lightly with melted butter.
Bake at 350º for 15-20 minutes or until lightly golden brown. Allow to cool. (Makeup to a day in advance, store in an airtight container.)
Season steak generously with salt and pepper. Heat 2 Tbsp cooking oil over medium-high heat. Add steak and sear 4 minutes on each side for medium-rare (or to your desired doneness). Remove from heat and allow to rest 5-10 minutes before slicing against the grain into very thin slices.
Assemble tartlets: onto each small pie crust, add 2 arugula leaves, 1 slice steak, and 1 small spoonful of onion + cheese jam. Garnish with crumbled cheese and a sprinkle of thyme leaves. Serve room temperature.