As much as we like a good steak, sometimes we need a variation. I am not big on making sauces (feels too involved after work), but I recently caramelized red onions to go with an entrecôte steak for dinner, which turned out nicely. I added some lemon juice to the red onions, which gave them a kind of bright, chutney-like quality. If you like onions, the caramelized red onions make a good alternative to a sauce for steak.
Thinly slice 3 red onions and finely mince 3 garlic cloves. In a saute pan, heat about a tablespoon of olive oil. When hot, add the onions. Salt, stir, and turn down the heat to medium-low. Sprinkle fresh thyme leaves (take the leaves off the sprig). Put a lid on the pan and let the onions cook down.
When the onions have cooked down, add the juice of half lemon. Stir, and serve on top of steak — such as an entrecôte.
David was very excited with the entrecôte with red onions, with a side of roasted cauliflower.