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  • 4 boneless New York strip steaks (about 8 ounces each)
  • 2 tablespoons Full Circle Organic unsalted butter
  • 2 medium yellow onions, halved and thinly sliced
  • 2 tablespoons chopped fresh Italian flat-leaf parsley
  • 1 teaspoon chopped fresh thyme
  • 1-1/2 teaspoons kosher salt
  • 3/4 teaspoon Food Club pure ground black pepper
  • 2 tablespoons Filippo Berio® Olive Oil


  1. Place steaks on cutting board; with flat side of meat mallet, pound steaks to 1/2-inch thick. Let stand 20 minutes.
  2. Heat large skillet over medium-high heat 1 minute or until hot; add butter and onions. Cook 10 minutes or until onions are soft and lightly browned, stirring frequently; remove from heat. Stir in parsley, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper; cover to keep warm.
  3. Heat large heavy or cast iron skillet over high heat 4 minutes; sprinkle steaks with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Add 1 tablespoon oil and 2 steaks to skillet; cook 2-1/2 minutes or until bottom of steaks are browned. Add remaining 1 tablespoon oil and turn steaks; cook 2-1/2 minutes longer or until bottom of steaks are browned and internal temperature reaches 135°, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature of steaks will rise to 145° upon standing for medium-rare.) Repeat to cook remaining 2 steaks in drippings in same skillet.
  4. Serve steaks smothered with onions.

  • 541 Calories
  • 37g fat (14g Saturated)
  • 144mg Cholesterol
  • 817mg Sodium
  • 6g Carbohydrates
  • 1g Fiber
  • 44g Protein