Pssst. I have a little secret. Did you know you can subsitute olive oil for butter in many, many recipes? True story. To celebrate National Olive Oil month I have teamed up with Pompeian Olive Oil to get people to take the pledge to switch to olive oil instead of butter. Not only is it better for your health, it is also incredibly delicious!
I thought I would share with you one of my family’s favorite recipes that uses olive oil to marinate an otherwise inexpensive cut of meat. I have seen restaurants use a compound butter to flavor steak, but in my recipe olive oil is the major flavor component. I was so excited to share this with you, I decided to make a video demonstration! Check it out HERE.
- 1.5-2 pounds Flank steak, Tri-tip, or "London Broil"
- 1 large onion chopped
- 4 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 2 cloves garlic crushed
- ½ tsp dried basil
- ½ tsp dried rosemary
- ½ tsp salt
- ½ tsp black pepper
- Combine the olive oil, vinegar, garlic, herbs, salt and pepper in a bowl or large plastic zip bag. Add the meat and coat with the marinade. Place in the fridge for at least 2-4 hours or a maximum of overnight.
- When you are ready to cook the beef, drain the onions in a colander in the sink. Scrape off any remaining onions on the steak because they will burn when cooking the meat. If you have time, bring the beef to room temperature before placing under the broiler or grilling it.
- While the meat is warming up, cook the drained onions in a pan over medium high heat. The goal is caramelization, which is a slow cooking process. Stir the onions every 5 minutes or so, taking care not to burn. After 20 or so minutes they should be golden with some darker edges. Turn down the heat and cook for another 5-10 minutes. Turn off the heat and let cool. Serve with the beef.
- Speaking of the meat, place in a hot broiler for about 5 minutes per side. Take out and check internal temperature. If it hits around 110 it will be rare to medium rare. If you want it medium, let it cook for a few more minutes. This can also be cooked on the grill. The times are about the same.
- Once your beef is done cooking, place it on a cutting board and let it rest for a minimum of 10 minutes and up to an hour. Carefully slice thin cutting across the grain. This will give you the most tender cut.
- Serve with the caramelized onions. Enjoy!
So what do you ladies think? Are you going to take the pledge to switch to olive oil this month? I know I am. Let me know if you have any other suggestions for switching olive oil for butter in your own recipes. I would love to see them!
This is a sponsored post written by me on behalf Pompeian. If you would like to support The Glamorous Housewife, click HERE for more details.