Incredible

Okay, okay. You don't actually "have" to shop at publix to create these delectable meals. They just happen to be really close by!  Welcome to our first fantastic recipe. This one comes from Bon Apatit'. http://www.cooking.com/
As you know, this is one of my favorite sites to get recipes so I'd definitely check them out if I were any sort of cooking enthusiast... which I am of course.  Enjoy!

Credit: Gentl & Hyers

Bistro Steak with Buttermilk Onion Rings

Here’s how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions. Toss the salad at the last moment.

Ingredients

Servings: 4

vinaigrette, steak, and sauce

• 2 tablespoons hazelnut, walnut, or olive oil
• 2 tablespoons Sherry vinegar, divided
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 1½ pound hanger steak, center membrane removed, cut into 4 equal pieces
• 2 tablespoons unsalted butter
• 1 medium shallot, finely chopped
• 1 tablespoon finely chopped fresh thyme
• 2 teaspoons black peppercorns, coarsely chopped
• 2 teaspoons dry green peppercorns, coarsely chopped
• 1 tablespoon Dijon mustard

onion rings and assembly

• Vegetable oil (for frying; about 3½ cups)
• ¾ cup buttermilk
• 2 tablespoons apple cider vinegar
• 1½ cups all-purpose flour
• Kosher salt and freshly ground black pepper
• 1 large onion, sliced ⅛” thick, rings separated
• 6 cups watercress leaves with tender stems

special equipment

• A deep-fry thermometer

Preparation

vinaigrette, steak, and sauce

• Whisk hazelnut oil and 1 Tbsp. vinegar in a small bowl; season with salt and pepper. Set vinaigrette aside.
• Heat vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook 6–8 minutes per side for medium-rare. Let rest 10 minutes.
• While steak rests, cook butter and shallot in same skillet over medium heat, stirring occasionally, until shallot is softened and starting to brown, about 4 minutes. Add thyme and peppercorns. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Add remaining 1 Tbsp. vinegar and ½ cup water and simmer until flavors meld and sauce is thick enough to coat a spoon, about 2 minutes. Remove sauce from heat and whisk in mustard; season with salt and pepper.
   
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