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 |
t |
Pepper |
1/2 |
t |
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 Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“No God, no peace. Know God, know peace.”