Recipe - Skillet Steak And Onion On Sourdough Toast

2 4x6inch slices sourdough
bread; (each about One half inch
thick)
1 teaspoon Coarsely cracked pepper
2 Three fourths Inchthick ribeye steaks
2 tablespoon (One fourth stick) butter
1 lg Onion; thinly cut or sliced up
One half cup Beer
2 tablespoon Chopped fresh thyme or 2
teaspoons dried

Start with mugs of tomato soup, then serve a tossed green salad with these
openface sandwiches. To wrap up such a straightforward Rocky
Mountainstyle 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 One fourth teaspoon pepper onto each side of
each steak; sprinkle steaks lightly with salt. Melt 1 tablespoon butter in
heavy medium skillet over mediumhigh heat. Add steaks and sauté to desired
doneness, about 4 minutes per side for mediumrare. Place 1 steak on each
toast; pour any pan juices over.

Meanwhile, melt remaining 1 tablespoon butter in another medium skillet
over mediumhigh 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 recipeludigest by Sandy sandysno@pctech.net on Mar 16, 1998