The best really bad steaks ever

Last week I made the best really bad steaks ever. And they were really bad steaks. I bought them a while ago, buy-one-get-one-free at Giant Eagle. Then I froze them. The steaks had so much water in them that when I broiled them, my grill pan filled up with water. Um. boiled steaks. Besides that, they were so thin (and of questionable quality) that I couldn't cook them properly...with at least a little pink left inside.

These were not steaks that could stand on their own. Instead, I sliced them thin against the grain and served them with piles of caramelized onions and Gorgonzola sauce. Oh man. They were good.

For the caramelized onions, I used one softball sized onion (I could have used more) with a couple of tablespoons of butter and a couple of tablespoons of olive oil. I seasoned them with salt, pepper, dried thyme, and a bay leaf. Then I cooked them on med-high heat until nicely browned and on medium heat until totally cooked down. It took about 20-30 min.

The Gorgonzola sauce was 2 tablespoons of butter and 2 tablespoons of flour to make a roue. Then I added 1/2 c chicken stock and 1/2 c milk (I used soy milk). After the mixture came to a boil and thickened up nicely, I added a bunch of Gorgonzola cheese. A bit of salt and a bit more pepper, and you're done.

Mmm...wonderful, nasty steaks.