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Herbed Shell Steaks With Sauteed Onions

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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.

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