One-pan Rosemary Pepper Round Steak with Caramelized Onion

1. In large skillet, melt 2 tablespoons butter over medium-low heat. Add onion, 1/4 cup water, 1/4 teaspoon each salt and black pepper; cover and cook 10 minutes. Uncover; cook and stir 15 minutes or until very tender. With slotted spoon, transfer onion to medium bowl; cover to keep warm. Makes about 1 1/2 cups caramelized onion.
2. Pat steak dry with paper towel; sprinkle with rosemary, remaining 1/2 teaspoon salt and 1 1/2 teaspoons black pepper. In same skillet, melt remaining 1/4 cup butter over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add steak; cook 8 minutes or until internal temperature reaches 135° or to desired doneness, spooning butter mixture over steak every few minutes and turning once. Transfer steak to cutting board; tent with foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing for medium-rare). Makes about18 ounces steak.
3. Thinly slice steak against the grain; serve topped with caramelized onion garnished with rosemary sprigs, if desired.

Approximate nutritional values per serving (4.5 ounces steak, 6 tablespoons caramelized onion):387 Calories, 26g Fat, 14g Saturated Fat, 126mg Cholesterol, 337mg Sodium, 5g Carbohydrates,1g Fiber, 1g Sugars, 0g Added Sugars, 32g Protein