SKILLET STEAK AND ONION ON SOURDOUGH TOAST

Skillet Steak and Onion on Sourdough Toast image

Yield Makes 2 servings

Number Of Ingredients 7

2 4x6-inch slices sourdough bread (each about 1/2 inch thick)
1 teaspoon coarsely cracked pepper
2 3/4-inch-thick rib-eye steaks
2 tablespoons (1/4 stick) butter
1 large onion, thinly sliced
1/2 cup beer
2 tablespoons chopped fresh thyme or 2 teaspoons dried

Steps:

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 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.

There are no comments yet!

Name

Message