Steak with Apples and Onions

My grandmother (we call her g'ma) was an Air Force Wife for many years--until my grandfather retired from the service in the late 60s.

Time warp 20-odd years, when my g'ma purchased at a neighbor's garage sale The Officer's Wife's Cookbook published by the local wives' club sometime in the 70s. This was the source of many, many disgusting meal memories.

This was not a cookbook containing delectable tidbits that are typical of such gathered recipe collections sold by clubs and churches. This was a collection of 'throw it together' meals that would only result in getting your kids to run away--and never look back.

I remember a number of the recipes, because I was required to create family meals from this book. "If it's good enough for officers, it's good enough for us."

One such horrid recipe combined canned corned beef hash, chopped fresh onions and chopped apples, served over sliced, boiled potatoes. But you added the onions and apples at the end so they're nice and crunchy.

Have I mentioned my lifelong dislike of raw onion?

This meal managed to make it to the table exactly twice. The first time, I was skeptical; after one taste I refused any more. The second time this meal was demanded I lied and said my stomach was upset. After that, my normal good behavior was replaced with obstinate refusal to cook the dish ever again. I really dug my heels in--and I think g'ma knew I was serious, because surprisingly, she didn't push it.

For years I would not even consider a dish that contained both apples and onions. Decades, even.

Until now.

The clever, talented and entertaining Robin of Around the Island recently commented on my Pomegranate Molasses post suggesting a particular recipe which included both onions and quince--but that apples could be substituted. And it sounded good.

In my haste to do something creative with the pomegranate molasses, I thought I'd experiment a bit--and I'm so glad I did. Thanks, Robin, for the inspiration! (And thanks, too, for the recipe you sent, which I do plan to try!)


Steak with Apples and Onions
serves 2

olive oil
1 medium onion, chopped
salt and pepper, to taste
2 smallish steaks (the package I bought was about 1/2 pound of meat with two boneless steaks)
1 large golden delicious apple, chopped, peel left on
2 tablespoons pomegranate molasses

Heat a large skillet over a medium flame until hot; add a good glug of olive oil and tilt the pan around to distribute the oil, and toss in the onions. Saute until transparent.

Season both sides of steaks with salt and pepper to taste. Make room in skillet for steaks and drop in; sear on both sides, then add chopped apples to skillet. Drizzle in pomegranate molasses; cover and let cook until steaks reach desired doneness.


Normally I like steaks done medium or medium-plus, but I cooked these until they were well done and fork-tender, which was delightful with the caramelized onions, apple chunks and tart sauce from the pomegranate molasses. The only thing that would have improved this dish was if I had thought to sprinkle pomegranate seeds over the whole thing at the end. It would be great served with a baked potato or even on a bed of couscous.