Skillet steak and onion on sourdough toast
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 4x6-inch slices sourdough bread; (each about 1/2 inch thick) | |
| 1 | teaspoon | Coarsely cracked pepper |
| 2¾ | Inch-thick rib-eye steaks | |
| 2 | tablespoons | (1/4 stick) butter |
| 1 | large | Onion; thinly sliced |
| ½ | cup | Beer |
| 2 | tablespoons | Chopped fresh thyme or 2 teaspoons dried |
Directions
Start with mugs of tomato soup, then serve a tossed green salad with these open-face sandwiches. To wrap up such a straightforward Rocky Mountain-style dinner, put out giant sugar cookies, a basket of pears and a bowl of candied almonds.
Can be prepared in 45 minutes or less.
Toast bread; arrange on plates. Pat ¼ teaspoon pepper onto each side of each steak; sprinkle steaks lightly with salt. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add steaks and sauté to desired doneness, about 4 minutes per side for medium-rare. Place 1 steak on each toast; pour any pan juices over.
Meanwhile, melt remaining 1 tablespoon butter in another medium skillet over medium-high heat. Add onion and sauté until soft and golden, about 8 minutes. Add beer and half of thyme. Boil until liquid thickens, about 2 minutes. Season with salt and pepper.
Spoon onion mixture over steaks. Sprinkle with remaining thyme.
Makes 2 servings.
Bon Appétit November 1997
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 16, 1998