Warm Beef Salad with Black Beer & Caramelized Onions

Here’s another recipe that’s a favorite in our household.

Warm Beef Salad with Black Beer & Caramelized Onions
4 servings (I double this recipe)

1/2 cup black beer
2 tbsp molasses
1 tbsp old-fashioned mustard
1 lb. sirloin tip

For caramelized onions:

2 tbsp olive oil
1 Spanish onion, thinly sliced
2 tbsp water
1 tbsp sugar
2 tbsp white wine vinegar
1 tbsp steak spices
1 small head of Boston lettuce, torn into pieces
2 endives, thinly sliced
2 tomatoes, cut in wedges
Salt and pepper (to taste)

Slice sirloin tip into strips. Set aside. In a bowl, combine the beer, molasses and mustard. Add the beef strips and mix to coat beef well. Cover and marinate in the fridge for 30 minutes.

Heat 1 tbsp of oil in a saucepan over medium heat. Add onion and water, and mix well. Cover and cook for 10 minutes, and then stir in sugar and vinegar. Cook, uncovered, for 25 minutes, or until onions are golden. Stir regularly near the end of cooking when onions begin to stick to the bottom of the pan. Keep cooked onions warms.

In a skillet, heat remaining oil over high heat. Add drained beef strips and steak spices. Cook for 5 minutes, or until meat is cooked.

Divide the lettuce, endives and tomato wedges among 4 serving plates. Top with caramelized onions and beef strips.