Name: Skillet Steak and Onion on Sourdough Toast
Ingredients: 2 4x6-inch slices sourdough bread; (each about 1/2 inch thick); 1 ts Coarsely cracked pepper; 2 3/4 Inch-thick rib-eye steaks; 2 tb (1/4 stick) butter; 1 lg Onion; thinly sliced; 1/2 c Beer; 2 tb Chopped fresh thyme or 2 teaspoons dried

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

2		4×6-inch slices sourdough bread; (each about 1/2 inch thick)
1	ts	Coarsely cracked pepper
2 3/4		Inch-thick rib-eye steaks
2	tb	(1/4 stick) butter
1	lg	Onion; thinly sliced
1/2	c	Beer
2	tb	Chopped fresh thyme or 2 teaspoons dried

INSTRUCTIONS

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.
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.
Makes 2 servings.
Bon Appétit November 1997
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16, 1998

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