| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
|
Garlic clove; minced and mashed |
|
|
; to a paste with 1 |
|
|
; teaspoon salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Dried oregano |
|
|
Two 1-inch-thick boneless shell steaks; (each about 1/2 |
|
|
; pound) |
| 1/4 |
c |
Vegetable oil |
| 2 |
|
Onions; halved lengthwise |
|
|
; and sliced thin |
|
|
; crosswise |
INSTRUCTIONS
On a work surface mash together the garlic paste, the pepper, and the
oregano and rub the mixture onto the steaks. In a heavy skillet, preferably
cast-iron, heat the oil over moderately high heat until it is hot but not
smoking, in it saute the onions, stirring occasionally, for 6 minutes, or
until they golden, and transfer them with a slotted spoon to paper towels
to drain. Heat the oil remaining in the skillet over moderately high heat
until it is hot but not smoking, in it saute the steaks for 3 1/2 minutes
on each side for medium-rare meat, and transfer the steaks with tongs to
plates. Pour off the fat from the skillet, add 1/4 cup water, and boil it,
scraping up the brown bits, for 15 seconds. Stir in the onions and spoon
the onion mixture over the steaks.
Serves 2.
Gourmet November 1990
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