Garlic-Buttered Sliced Steak with Onions

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 tablespoons extra-virgin olive oil, 3 turns of the pan
  • 2 large yellow skinned onions, thinly sliced
  • 2 roasted red peppers, drained well and thinly sliced
  • Salt and pepper
  • A generous handful flat-leaf parsley, finely chopped
  • 4 (1-inch) thick slices from a round loaf of good quality semolina bread, from the center of the loaf
  • 4 tablespoons butter
  • 4 cloves garlic, finely chopped
  • 4 (12 ounce) NY strip steaks
Directions
  • Preheat broiler.

  • Heat extra-virgin olive oil in a medium skillet over medium-low to medium heat, then add onions and roasted peppers, season with salt and pepper and cook gently until soft but not caramelized, 12 to 15 minutes. Stir in parsley.

  • Heat a large skillet or a cast iron griddle to high.

  • Toast the bread under broiler and reserve.

  • Melt butter in a small saucepan over low heat, add garlic. Remove pan from the heat and set aside until the steaks are cooked.

  • Season 1 side of the steaks with salt and pepper and place seasoned side down in the hot skillet or griddle.. Cook 3 minutes until the meat can be moved easily. Season the reverse side of meat. Flip steaks, reduce heat to medium and cook 6 to 7 minutes for medium rare, 8 to 10 for just pink. Remove meat and let rest a few minutes. Slice steaks 1/4-inch thick against the grain. Pile onions over toast, top with sliced steak, and spoon garlic butter down over the top of each portion.


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