Recipe - Grilled Red-Pepper Salad

3 tablespoon Olive oil
3 lg Onions; cut or sliced up thin
4 Boneless ribeye steaks; 1"
thick, (abt 6 ounce ea)
1 teaspoon Curry powder
4 sl Countrystyle bread; 1/2"
thick
1 Garlic clove; halved
lengthwise

In a large heavy skillet heat 1 tablespoon oil over moderate heat until hot
but not smoking and cook onions with salt and pepper to taste, stirring, 15
minutes, or until golden brown. Keep onions warm, covered. Pat steaks dry
and season with salt and pepper. Heat an oiled wellseasoned ridge grill
pan over moderatelyhigh heat until hot but not smoking and grill steaks 3
to 4 minutes on each side for mediumrare. While steaks are grilling, in a
small saucepan stir together curry powder and remaining oil and heat over
moderate heat until hot but not smoking. Remove pan from heat and season
curry oil with salt. Transfer steaks to a plate and let stand 5 minutes.
Toast bread under a preheated broiler until golden brown and rub 1 side of
hot toasts with cut sides of garlic. Put croutes on 4 plates and top each
with a quarter of onions and 1 steak. Spoon curry oil (being careful not to
include powder that has settled to bottom) over and around steaks. This
recipe yields 4