Best 12 Rosemary Grilled Steak With Sweet Onions Recipes

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When you're looking for a delicious and hearty meal, rosemary grilled steak with sweet onions is a sure bet. This classic dish combines tender, juicy steak with the aromatic flavor of rosemary and the natural sweetness of onions, creating a flavor combination that is both satisfying and unforgettable. Whether you're cooking for a special occasion or just looking for a comforting meal on a weeknight, this recipe is sure to please everyone at the table.

Here are our top 12 tried and tested recipes!

ROSEMARY GRILLED STEAK WITH SWEET ONIONS



Rosemary Grilled Steak with Sweet Onions image

What could be simpler or more delicious than bone-in rib-eye steaks marinated with fresh rosemary then grilled?

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h40m

Number Of Ingredients 7

2 bone-in rib-eye steaks, each about 2 pounds and 1 1/2 inches thick
2 tablespoons chopped fresh rosemary, plus sprigs for serving
Coarse salt and freshly ground pepper
Safflower oil, for brushing
2 sweet onions, such as Walla Walla or Vidalia (2 pounds), cut into 1/2-inch-thick rounds
1 teaspoon Worcestershire sauce
1 tablespoon white-wine vinegar

Steps:

  • Sprinkle steaks with rosemary and 1 teaspoon salt; season with pepper. Let stand 1 hour.
  • Heat grill to medium-high; brush grates with oil. Pat steaks dry, then grill until just charred in spots and a thermometer inserted into thickest parts (avoiding bone) registers 125 degrees for medium-rare, 7 to 8 minutes a side. With tongs, sear steaks on edges until lightly charred, about 1 minute each. Transfer to a cutting board; let stand 10 minutes.
  • Meanwhile, brush both sides of onion rounds with oil. Season with salt and pepper. Grill, turning occasionally, until tender and lightly charred, about 8 minutes. Transfer to a bowl and toss with Worcestershire and vinegar. Season with salt and pepper.
  • Grill rosemary sprigs until aromatic and just beginning to char, about 10 seconds. Top steaks with sprigs. Slice and serve, with onions.

GRILLED STEAK AND ONIONS WITH ROSEMARY-BALSAMIC BUTTER SAUCE



Grilled Steak and Onions with Rosemary-Balsamic Butter Sauce image

Categories     Beef     Garlic     Herb     Onion     Backyard BBQ     Dinner     Rosemary     Steak     Fall     Summer     Grill/Barbecue     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 8

8 tablespoons (1 stick) chilled unsalted butter, divided
1 large shallot, minced
1/2 cup balsamic vinegar
2 large fresh rosemary sprigs
2 pounds mixed sweet onions, large shallots, baby leeks, and green onions
2 tablespoons olive oil
4 (1 1/4-inch-thick) New York strip steaks (each about 6 ounces)
2 tablespoons orange juice

Steps:

  • Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands).
  • Prepare barbecue (medium-high heat). Peel sweet onions, then cut into 1/2-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks, and green onions on rimmed baking sheet and drizzle with oil; toss. Sprinkle with salt and pepper.
  • Sprinkle steaks with salt and pepper. Grill sweet onions, shallots, leeks, and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions, shallots, and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Transfer steaks and onions to platter; cover.
  • Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions. Serve, passing remaining sauce separately.

GRILLED STEAK WITH ROSEMARY AND GARLIC



Grilled Steak with Rosemary and Garlic image

Provided by Anne Burrell

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

3 sprigs rosemary, leaves picked and finely chopped
3 cloves garlic, smashed and finely chopped
Pinch crushed red pepper flakes
Extra-virgin olive oil, plus high quality finishing oil, for garnish
2 (20-ounce) porterhouse steaks or other large steaks with a bone
Kosher salt, plus coarse sea salt, for garnish

Steps:

  • In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
  • Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
  • Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
  • Remove the steaks from the grill and let rest for 5 to 10 minutes.
  • Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.

GRILLED ROSEMARY STEAKS



Grilled Rosemary Steaks image

Provided by Sunny Anderson

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 8

4 (1 pound) New York strip steaks, 1-inch thick
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 sprigs fresh rosemary, cut in half
6 tablespoons butter
1 teaspoon salt
3 sprigs fresh rosemary

Steps:

  • For the steaks: In a baking dish, sprinkle the steaks on both sides with the salt and pepper and drizzle with the oil. Place the rosemary in the dish and allow to marinate on the counter at room temperature for 1 hour, turning the steaks halfway through to infuse all over with rosemary.
  • For the rosemary butter: In a saucepan over medium-low heat, add the butter and salt. Stir to melt the butter and dissolve the salt, then add the rosemary. Continue cooking on low until the butter is fragrant from the rosemary, 10 to 12 minutes. Remove the rosemary and discard.
  • Preheat a grill or grill pan to high heat. Remove the steaks from the baking dish, discard the rosemary and place the steaks directly on the grill. Cook for about 5 minutes on both sides for medium-rare. Remove from the grill and allow to rest under loosely fitted aluminum foil for 10 minutes.
  • Using the direction of the muscles as a guide, thinly slice the meat against the grain into strips and place on a serving dish. Pour the infused butter over the meat and serve.

STEAK AND ONIONS



Steak and Onions image

Sweet caramelized onions add great flavor to these rosemary-rubbed steaks. Serve them with baked potatoes and a Caesar salad. Or complement the entree with cooked carrot sticks and apple pie a la mode.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

1 large onion, halved and sliced
2 tablespoons butter
1/3 cup white wine or chicken broth
1 garlic clove, minced
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 beef tenderloin steaks (1-1/2 to 2 inches thick and 8 ounces each)

Steps:

  • In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated., Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with caramelized onions.

Nutrition Facts : Calories 495 calories, Fat 25g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 381mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 50g protein.

GRILLED ONION WITH ROSEMARY



Grilled Onion With Rosemary image

Top your grilled steak,portabella mushroom or burger with these onion slices. Serve as a side to any main course you like. A little trick to keep the rings together is to skewer them with a wooden stick be it bambo or a rosemary stem. Just do soak it for at least 30 minutes.

Provided by Rita1652

Categories     Onions

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

1 red onion, sliced 1/4 inch thick
1 yellow onion, sliced 1/4 inch thick
1 tablespoon olive oil
2 tablespoons honey
1 teaspoon fresh rosemary, chopped finely
1 teaspoon Dijon mustard

Steps:

  • Combine oil, honey, rosemary and dijon mustard.
  • Brush on onion slices.
  • Grill onion slices for 3-5 minutes until tender and marked with grill marks.

Nutrition Facts : Calories 85.9, Fat 3.5, SaturatedFat 0.5, Sodium 16.2, Carbohydrate 14.3, Fiber 0.9, Sugar 11, Protein 0.6

MARINATED STEAK WITH GRILLED ONIONS



Marinated Steak with Grilled Onions image

This marinade is magic -it will make even economy cuts of beef tender and delicious. -Gail Garcelon, Beaverton, Oregon

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 12 servings (1 cup cooked onions).

Number Of Ingredients 6

1-1/4 cups balsamic vinaigrette
4 teaspoons ground mustard
2-1/4 teaspoons Worcestershire sauce
2 garlic cloves, minced
3 beef top sirloin steaks (3/4 inch thick and 1 pound each)
5 medium onions, sliced

Steps:

  • Whisk together vinaigrette, mustard, Worcestershire sauce and garlic. Pour 1/4 cup into a shallow dish. Add beef and turn to coat. Cover and refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade from dish. Grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are tender, 4-7 minutes per side. Drizzle reserved marinade over onions. Cut steak into thin slices; serve with onions.

Nutrition Facts : Calories 209 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 294mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

STEAK WITH ROASTED SWEET ONIONS IN BALSAMIC VINEGAR



Steak With Roasted Sweet Onions In Balsamic Vinegar image

This is one of my favorite flavor combinations. Perfect for a romatic meal (with leftovers) or for a fancy barbeque with your favorite friends! Prep time includes marinating the steaks overnight.

Provided by Mirj2338

Categories     Meat

Time 12h30m

Yield 6 serving(s)

Number Of Ingredients 13

6 (8 ounce) steaks
6 cloves garlic, peeled and minced
6 sprigs fresh rosemary
6 tablespoons olive oil
12 tablespoons soy sauce
salt
pepper
3 medium onions (sweet Vidalia, regular white or red)
2 tablespoons olive oil
1 teaspoon sugar
salt
pepper
1/2 cup balsamic vinegar

Steps:

  • Prepare steak: Marinate the steak overnight in the refrigerator with the garlic, rosemary, olive oil and soy sauce.
  • Season with salt and pepper.
  • Prepare onions: Peel the onions and slice them 3/4-inch thick.
  • In heavy saute pan, heat olive oil over medium heat.
  • Arrange onion disks in pan in a single layer so they all touch the bottom.
  • Cook for 6 to 8 minutes without turning, until brown on one side.
  • Add sugar, salt and pepper.
  • Turn the onion disks over without separating them.
  • Cook on the other side for 6 to 8 minutes.
  • When brown, add half the vinegar and reduce until nearly evaporated.
  • Stir the onions, separating them into rings.
  • Add remaining vinegar to the pan and cook until almost evaporated.
  • Remove onions from pan and allow to cool.
  • Season the steaks with salt and pepper, and grill on both sides to desired doneness (about 8 minutes total for medium rare).
  • Slice steak and arrange on plate, garnished with the onions.

GRILLED ROSEMARY ONIONS



Grilled Rosemary Onions image

Caramelized onions get a flavor enhancement from fresh rosemary.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 5

2 large onions, sliced into 1/4-inch rings
2 sprigs rosemary
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper

Steps:

  • In a bowl, toss onions, rosemary, olive oil, and balsamic vinegar; season with salt and pepper.
  • Transfer onions to hot wok, reserving bowl and marinade; cook onions, tossing frequently, until golden and caramelized, 20 to 40 minutes.
  • Return onions to bowl; toss with reserved marinade.

Nutrition Facts : Calories 106 g, Fat 5 g, Protein 2 g

ONIONS BAKED WITH ROSEMARY AND CREAM



Onions Baked with Rosemary and Cream image

A wonderful aromatic blend of onions and rosemary perfect for Thanksgiving dinner or any holiday feast. I first tried this dish during the holidays last year and everyone wanted the recipe--it was the hit of the dinner.

Provided by rowdy

Categories     Side Dish     Vegetables     Onion

Time 2h20m

Yield 6

Number Of Ingredients 6

6 medium yellow onions, with peel
2 cups chicken stock
1 tablespoon extra-virgin olive oil
salt and pepper to taste
3 sprigs fresh rosemary, chopped
½ cup heavy cream

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Slice about 1/4 inch off of the tops and bottoms of the onions. Cut in half crosswise leaving the skin on, and arrange cut side up in a shallow baking dish. Pour the chicken stock over and around the onion halves, then drizzle with olive oil. Season liberally with salt, pepper and rosemary. Place on top of a cookie sheet to catch any splatters that may occur.
  • Bake uncovered for 1 hour in the preheated oven, or until onion is easily pierced with a knife and liquid has reduced by 1/2. Remove the dish from the oven, and pour the cream over the onions. Return to the oven, and continue to bake uncovered until the pan juices have thickened slightly and onions are browned, up to 30 minutes.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 11.2 g, Cholesterol 27.4 mg, Fat 9.9 g, Fiber 1.9 g, Protein 1.8 g, SaturatedFat 5 g, Sodium 240.6 mg, Sugar 4.9 g

GRILLED STEAK WITH CHARRED SWEET ONIONS



Grilled Steak with Charred Sweet Onions image

Number Of Ingredients 11

STEAK
2 tablespoons Worcestershire sauce
1 tablespoon olive oil or vegetable oil
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary leaves
1 large garlic clove, minced
1 pound boneless beef sirloin steak, (3/4 inch thick)
ONIONS
2 sweet onions, cut into 1/2-inch thick slices
1 tablespoon olive or vegetable oil
1/2 teaspoon paprika

Steps:

  • 1. GRILL DIRECTIONS: In small bowl, combine all steak ingredients except steak mix well. Place steak in shallow glass dish or resealable food storage plastic bag. Pour oil mixture over steak turn steak to coat. Cover dish or seal bag. Let stand at room temperature for 15 to 30 minutes to marinate.2. Meanwhile, heat grill. Brush onions lightly with 1 tablespoon oil sprinkle with paprika.3. When ready to grill, if desired, sprinkle steak with salt and pepper. (Steak can be cut into 4 servings before grilling, if desired.) Place steak and onions on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until steak is of desired doneness and onions are tender, turning once.TIP:*To broil steak and onions, place on broiler pan broil 4 to 6 inches from heat using times above as a guide, turning once.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 190 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 60 mg 20% * Sodium: 65 mg 3% * Total Carbohydrate: 5 g 2% * Dietary Fiber: 1 g 4% * Sugars: 3 g * Protein: 21 g * Vitamin A: 4% * Vitamin C: 4% * Calcium: 2% * Iron: 15% * Dietary Exchanges: 1 Vegetable, 3 Lean Meat

Nutrition Facts : Nutritional Facts Serves

ROSEMARY STEAK



Rosemary Steak image

This is a wonderful steak dish that was prepared for me when I lived in Argentina. This Argentinean steak dish is quite popular in various restaurants around Buenos Aires.

Provided by Susan Wilson

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Time 3h16m

Yield 4

Number Of Ingredients 4

1 cup red wine
1 teaspoon salt
1 sprig fresh rosemary
4 New York strip steaks, cut 1-inch thick

Steps:

  • Combine the red wine, salt and rosemary in a small bowl. Let stand at room temperature for 2 to 3 hours.
  • Heat a large griddle or cast-iron skillet over high heat. Place the steaks on the hot pan, and cook for about 8 minutes per side, or to desired degree of doneness. The internal temperature should be at least 145 degrees F (62 degrees C) for medium rare. Pour in the wine mixture, and allow it to boil for a minute. Serve steaks with sauce on a deep platter.

Nutrition Facts : Calories 506.3 calories, Carbohydrate 1.6 g, Cholesterol 107.7 mg, Fat 34.9 g, Protein 33.3 g, SaturatedFat 14.4 g, Sodium 667.2 mg, Sugar 0.4 g

Tips:

  • Choose a high-quality steak with good marbling for a more flavorful and tender result.
  • Allow the steak to come to room temperature before cooking to ensure even cooking.
  • Preheat your grill to a high temperature before adding the steak to create a nice sear.
  • Season the steak generously with salt and pepper before grilling to enhance its natural flavor.
  • Use a meat thermometer to ensure that the steak reaches your desired doneness.
  • Let the steak rest for a few minutes before slicing and serving to allow the juices to redistribute.
  • Serve the steak with your favorite sides, such as grilled vegetables, mashed potatoes, or a salad.

Conclusion:

Rosemary Grilled Steak with Sweet Onions is a delicious and easy-to-make dish that is perfect for a summer cookout or a special occasion dinner. The combination of rosemary, garlic, and sweet onions creates a flavorful and aromatic marinade that infuses the steak with incredible taste. The steak is grilled to perfection, resulting in a tender and juicy interior with a slightly charred exterior. The sweet onions caramelize during grilling, adding a touch of sweetness and complexity to the dish. Serve this amazing dish with your favorite sides for a complete and satisfying meal that will impress your family and friends.

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