Zwiebelrostbraten (Beef Steak with Fried Onions)

• 2 medium Yellow onion
• 40 g Plain flour
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 60 ml Sunflower oil
• 2 pieces Beef steak, about 2 cm thick
• 25 g Unsalted butter
• 300 ml Beef stock

1. Peel the onions, halve them through the root, then slice into thin half-moons. Put the flour in a shallow bowl and season it with a pinch of the salt and pepper.
2. Heat the sunflower oil in a large frying pan over medium-high heat. Toss the onions in the seasoned flour, shaking off any excess, then fry in batches for 6 to 8 minutes, stirring often, until deep golden and crisp. Lift out to a plate and season lightly with a pinch of salt.
3. Carefully pour off most of the oil, leaving about 1 tbsp in the pan along with any browned bits. Pat the steaks dry, then season both sides with the remaining salt and pepper.
4. Return the pan to medium-high heat and sear the steaks for 2 to 4 minutes per side, depending on thickness and how you like them cooked. Transfer to a warm plate and rest for 5 minutes.
5. Lower the heat to medium and add the butter to the pan. Once foaming, whisk in 1 tbsp of the remaining flour from dredging and cook for 1 minute until it smells lightly nutty. Gradually whisk in the beef stock and simmer for 3 to 5 minutes until glossy and lightly thickened, scraping up the browned bits.
6. Return the steaks and any resting juices to the pan and warm through for 30 to 60 seconds, turning once. Serve with the gravy spooned over and the crisp onions piled on top.

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