Skillet Steak and Onion on Sourdough Toast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Spoon onion mixture over steaks. Sprinkle with remaining thyme.
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