Skillet Steak And Onion On Sourdough Toast

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

2		4×6-inch slices sourdough
		bread each about 1/2
		inch
		thick
1	t	Coarsely cracked pepper
2 3/4		Inch-thick rib-eye steaks
2	T	1/4 stick butter
1		Onion, thinly sliced
1/2	c	Beer
2	T	Chopped fresh thyme or 2
		teaspoons dried

INSTRUCTIONS

1998    
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
sautÃ© 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 sautÃ© 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 AppÃ©tit
November 1997  Posted to recipelu-digest by Sandy <sandysno@pctech.net>
on Mar 16,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1563 Calories From Fat: 283 Total Fat: 32g Cholesterol: 61.1mg Sodium: 2783.4mg Potassium: 865.5mg Carbohydrates: 261.6g Fiber: 17.6g Sugar: 20.3g Protein: 53.1g