Skillet Steak and Onion on Sourdough Toast

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Skillet Steak and Onion on Sourdough Toast Ingredients

2 4x6-inch slices sourdough	1 lg Onion; thinly sliced
1 ts Coarsely cracked pepper	1/2 c Beer
2 3/4 Inch-thick rib-eye steaks	2 tb Chopped fresh thyme or 2
2 tb (1/4 stick) butter

Instructions for Skillet Steak and Onion on Sourdough Toast

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 1/4 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 saut? 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 saut? 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 App?tit November 1997 Posted to recipelu-digest by Sandy on Mar 16, 1998

Main Ingredient: OnionsCuisine: Uncategorized