Balsamic Braised Eye of Round Steak

4 pieces eye of round steak (about 1-1/2 to 2 lbs)
2 large onions, thinly sliced
2 T. olive oil, divided
3 cloves garlic, minced (1 T.)
1 t. salt
1/2 t. ground black pepper
1/4 t. dried thyme
1/2 C. all-purpose flour
1/4 C. balsamic vinegar
2 C. beef broth
2 t. honey
1 t. onion powder
1 t. paprika
1/4 t. ginger powder

Place large pan or Dutch oven over medium heat.  Add 1 T. oil and the minced garlic.  Cook 1 minute or until fragrant.  Add sliced onions and saute for about 5 minutes until soft and slightly browned.  Transfer to a plate and set aside.

Pat dry the eye of round steaks with paper towels to remove excess moisture.  Season the steak with dried thyme, salt, and pepper.  Then dust lightly with flour.  

Turn pan to medium-high, add another 1 T. of oil.  Once hot, add steaks and sear for 1-2 minutes per side until nicely browned.  Pour in balsamic vinegar and beef broth, together with the sauteed onion.  Add honey, onion powder, paprika, and ginger powder.  Cook for 2-3 minutes or until it comes to a boil.  Reduce the heat to low and cover with a tight-fitting lid.  Simmer for 2 to 2-1/2 hours or until the meat is fork-tender.  Make sure to check periodically throughout and replenish the liquid.  To replenish, add water to come halfway to the meat, turn up the heat and bring to a boil; reduce heat to low and keep simmering.

Serve immediately and drizzle the sauce on top.  For thicker gravy, remove the meat and vegetables with a slotted spoon, mix 1/2 T. cornstarch and 1 T. water add to gravy and bring to boil.  Lower heat and simmer for a few minutes until thick.