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

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