Seared Sirloin with Caramelized Onion-Sage Butter & Heirloom Tomato – Summer Zucchini Gratin

Seared Sirloin with Caramelized Onion-Sage Butter & Heirloom Tomato – Summer Zucchini Gratin

Ingredients

  • 4 8oz. Sirloin Steaks
  • 3 Medium zucchini (cut on the bias in 1⁄4 inch coins)
  • 2lb Heirloom tomatoes (sliced)
  • 2lb sweet onions (julienned)
  • 1/2 cup salted butter (softened)
  • 1 tablespoon fresh chopped sage (sage for garnish)
  • 2 tablespoons balsamic syrup
  • 1/2 cup parmesan (grated)
  • olive oil
  • Salt
  • freshly grated black pepper

Directions

Step 1
In a heavy bottom small sauce pot cook the onions on medium heat just till softened. Cover with a lid and turn down to low temp and cook for about 30 minutes, stirring the onions every 5-6 minutes. They are finished when rich-brown in color; season to taste with salt and pepper.
Step 2
Season the zucchini, toss in 1 tbsp olive oil, and sear in a sauté pan till golden brown, set aside.
Step 3
Mix butter and sage together and set aside.
Step 4
Season and cook steaks to desired temperature. Place tomatoes on serving plate, season with salt and fresh ground pepper, top decoratively with cooked zucchini. Sprinkle with parmesan and place under salamander/ broiler till cheese has browned. Top the gratin with the cooked steak, the onions and finally the sage butter. Drizzle the plate with balsamic syrup.