Beef in Apple Marinade with Caramelized Onions

Take the beef steak out of the refrigerator 20–30 minutes before cooking so it comes to room temperature for even doneness. Pat dry with paper towels, season both sides with a quarter of the listed salt, and lightly pepper.

Grate the apple on the coarse side of a grater, gather the pulp, and squeeze about 1–2 tbsp of juice into a bowl. Add the grated apple (reserve the remaining pulp for the sauce), olive oil, apple cider vinegar, minced garlic, dried thyme, the remaining salt, and soy sauce (if using). Mix well.

Place the steak in a shallow dish and coat evenly with the apple marinade on both sides. Marinate for at least 20 minutes at room temperature or up to 2 hours in the refrigerator. For one portion, 20–40 minutes is enough for fruity notes to penetrate without overpowering the beef.

While the meat marinates, heat a heavy-bottomed skillet over medium heat. Add 1/2 tbsp olive oil and 5 g butter. Add the sliced onion, lightly salt (a pinch), add sugar or honey, and reduce heat to medium-low.

Cook the onions, stirring occasionally, for 12–18 minutes until soft, golden-brown, and sweet. Midway, add 1–2 tbsp water as needed to deglaze any stuck bits. At the end, add the reserved grated apple pulp and warm through for 1–2 minutes to give the onions a fruity accent.

Use a separate dry heavy-bottomed or cast-iron skillet. Heat over high heat for 2–3 minutes until lightly smoking to get a good crust. While it heats, remove the steak from the marinade and shake off excess apple mixture—leave the surface moist, not wet.

Add 1/2 tbsp olive oil to the very hot pan and immediately add the steak. Don’t move it for the first 2–3 minutes (depending on thickness) so a crust forms. For a 2–3 cm (3/4–1 1/4 in) steak, aim for about 3 minutes over high heat for a good sear.

Flip the steak and cook 2–3 minutes for medium-rare/medium; for a more well-done steak, add 1–3 minutes. One minute before it’s done, add 10 g butter and baste the steak with a spoon for extra flavor and shine.

Transfer the steak to a warm plate, cover with foil, and rest 5–8 minutes. This lets the juices redistribute for a juicier result.

While the meat rests, reduce heat to medium on the same pan used for the steak. Pour off excess fat, leaving about 1 tbsp. Add the remaining marinade with apple pulp and the warmed caramelized onions (from step 5) and heat 1–2 minutes. Add 1–2 tbsp water or stock if needed to reach your preferred consistency. Simmer and reduce the sauce for 2–3 minutes until glossy.

Slice the steak across the grain into thin slices (about 1 cm/1/2 in). Arrange on a plate, spoon over some warm apple-onion sauce, and garnish with a fresh thyme sprig or herbs to taste. Serve immediately with a side dish of your choice.