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Dom’s Best Steak and Onions Recipe | Robertiulo

best steak and onions recipe

From the nostalgic pages of Seward Park High School’s yearbook, I find myself transported back to the vibrant streets of Broome Street. It was in the heart of that bustling neighborhood that Dom’s Luncheonette stood as a culinary haven, run by an Italian family with a passion for crafting unforgettable flavors. One dish, in particular, etched its place in my memory—Dom’s Steak and Onions. Today, we embark on a culinary adventure to recreate the magic of Dom’s iconic dish, unlocking the secrets of the best steak and onions recipe.

A Walk Down Memory Lane

As a proud member of the Class of ’65, I often found solace and delight in the aromatic haven that was Dom’s Luncheonette. The familial atmosphere, the clinking of utensils, and the sizzle of steak on the grill created an ambiance that resonated with the essence of good food and good company. Dom’s Steak and Onions, a culinary masterpiece served on a plate, left an indelible mark on my taste buds

The Ingredients that Bring Memories to Life

To recreate this culinary delight, we start with the essentials:

  • 1 lb. strip steak
  • Olive oil for frying
  • 1 or 2 Spanish onions, sliced in half moons
  • Salt and black pepper
  • 2 tbsp. tomato paste
  • ½ tsp. oregano
  • 2 bay leaves
  • ¼ cup tomato puree
  • ½ cup red wine or water

The Symphony of Flavors: Crafting Dom’s Best Steak and Onions Recipe

Begin this culinary adventure by bringing the steak to room temperature, generously seasoning it with salt and black pepper. The key to a perfect sear is a hot pan, so let it sizzle with olive oil and sear the steak until lightly browned. Don’t fret if it’s still rare; the magic happens with the onions.

Remove the steak and let it rest, then dive into the world of onions. Sauté them until they soften, seasoning with a dash of salt and pepper. Introduce the tomato paste, letting it dance with the onions, followed by the aromatic duo of oregano and bay leaves.

Now, trim excess fat from the rested steak and slice it into quarter-inch strips. Return these succulent strips to the pan, where they reunite with the onions. Pour in the tomato puree and half a cup of red wine or water, stirring the concoction into a savory symphony. Bring it to a boil, then lower the heat, cover, and let it simmer for 15 minutes.

Should you find the need, add water to maintain the desired consistency. Taste this savory creation and adjust the seasoning to your liking. Dom would often serve this masterpiece with rice or as a sandwich on fresh Italian bread.

Crafting Culinary Bliss: A Steak and Onion Sandwich a’ la Dom’s Luncheonette

Picture this: a steak and onion sandwich a’ la Dom’s Luncheonette, a delightful combination of savory steak, perfectly caramelized onions, and a sauce that encapsulates the essence of Dom’s culinary artistry. The marriage of flavors and textures is nothing short of divine.

As you sink your teeth into this creation, the memories of Broome Street flood back—the laughter, the camaraderie, and the shared joy of savoring the best steak and onions recipe. Dom’s legacy lives on in each bite, transcending time to bring the warmth of the past into the present.

A Culinary Journey Continues

In recreating Dom’s Best Steak and Onions Recipe, we not only celebrate the flavors of a bygone era but also pay homage to the culinary artisans who enriched our lives. This journey is a testament to the timeless nature of good food, the kind that evokes cherished memories and invites us to share the experience with the next generation.

As the aroma of sizzling steak and caramelized onions wafts through your kitchen, you become a part of a culinary legacy — a legacy that started in a small luncheonette on Broome Street and now finds a place in your home. So, gather your ingredients, set the stage, and embark on a culinary adventure that transcends time, all while savoring the magic of Dom’s Best Steak and Onions Recipe.

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Chicken with Vinegar, Raisins and Onions


Chicken with Vinegar, Raisins, and Onions

Chicken with Vinegar, Raisins, and Onions  – An interesting combination of flavors – with kind of a sweet and sour finish.

Chicken with Vinegar, Raisins, and Onions
Boil the onions in salted water for about 5 minutes. Remove and place them in a bowl. Fry the pancetta in a pot until it browns. Remove and place it in a separate bowl.   
Add the boiled onions to same pot with the pancetta fat and cook until they begin to brown. Add garlic and cook for about 3 minutes. Transfer onions and garlic to bowl with pancetta.

Season chicken with salt and pepper. Working in batches, add the chicken to pot starting skin side down and cook, turning, until browned. Transfer to bowl with onions.

Pour off the fat from pot and return to medium-high heat. Add both vinegars to the pot and bring to a boil and deglaze. Add broth, raisins, bay leaves, browned chicken thighs, pancetta, onions, and garlic to pot. Bring to a boil, reduce heat, and simmer, partially covered, until chicken is fork-tender, 25 – 30 minutes.
Remove the chicken and onions to a platter.  Continue cooking the sauce for another few minutes so it reduces. Spoon the sauce over chicken and onions and serve with pasta or rice.

Chicken with Vinegar, Raisins, and Onions

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