Skillet Steak and Onion on Sourdough Toast
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 1/2 cup beer
- 2 tablespoons (1/4 stick) butter
- 1 large onion, thinly sliced
- Carbohydrate 84 g(28%)
- Cholesterol 269 mg(90%)
- Fat 85 g(131%)
- Fiber 6 g(23%)
- Protein 81 g(162%)
- Saturated Fat 39 g(194%)
- Sodium 1020 mg(42%)
- Calories 1432
Preparation 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.
Preparation 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.
