Best Spice Blackened Steak Gyro With Pickled Onions Recipes

Pan-Seared Steak and Onions image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
2 large onions, sliced
1 boneless sirloin steak (about 2 pounds)
Salt and pepper
1/2 cup bourbon

Steps:

In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
To serve, cut the steak into 1/4-inch-thick slices and top with the onions.

Slow-Cooked Pork Tacos with Fire-Roasted Tomatoes and Pickled Onions image

Provided by Food Network

Categories main-dish

Time 10h30m

Yield 6 servings

Number Of Ingredients 21

1 yellow onion, roughly chopped
2 garlic cloves, crushed
One 15-ounce can fire roasted tomatoes
1 to 2 chipotle peppers, roughly chopped
2 tablespoons Worcestershire sauce
1/4 cup chopped cilantro leaves
4- to 5-pound pork shoulder
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup white vinegar
2 tablespoons sugar
Pinch red pepper flakes
1 teaspoon kosher salt
1 red onion, thinly sliced
1 teaspoon dried oregano
24 corn tortillas
1 small green cabbage, shredded
2 avocados, peeled and thinly sliced
Pickled red onions
One 16-ounce container sour cream
Chopped cilantro leaves, for garnish

Steps:

For the pork:
To the sleeve of a slow cooker add onion, garlic, tomatoes, chipotle peppers, Worcestershire sauce, and cilantro. Add pork and season with salt and pepper. Cover and slow cook on high for 4 to 6 hours until tender.
For the pickled onions:
In a small saucepan over medium heat, add vinegar, sugar, red pepper flakes and salt, heat until sugar dissolves. Remove from heat and add onions and dried oregano. When mixture is cool pour into a quart container. You may need to add a bit of water just to cover. (Keep at room temperature for about 6 hours then place in the refrigerator.)
Remove pork from slow cooker and shred using 2 forks. Toss with 1/2 cup of the liquid from the slow cooker.
To serve, place 1/4 cup of the pork on a tortilla, top with cabbage, avocado, onions, sour cream and cilantro. Repeat with remaining ingredients.