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This tender beef steak gets smothered with sweet caramelized onions and topped by
a crispy, Swiss cheese-covered crostini. Serve with green beans and smashed
potatoes with buttermilk and chives.
Ingredients
- 8 ounces of sirloin steak, 1-1½ inches thick, trimmed and cut into 2 steaks
- ¼ teaspoon minced dried onion
- ¼ teaspoon salt, divided
- ¼ teaspoon freshly ground pepper
- 3 teaspoons canola oil, divided
- 1 large sweet onion, thinly sliced
- 2½ tablespoons dry sherry
- 1½ teaspoons all-purpose flour
- ½ cup reduced-sodium beef broth
- 1 teaspoon chopped fresh thyme
- 2 slices whole-grain baguette ( ½ inch thick), toasted
- ¼ cup shredded Swiss cheese
Method
- Sprinkle steaks with dried onion, ⅛ teaspoon salt and pepper. Heat 1½ teaspoons oil in a medium skillet over medium-high heat. Add the steaks and reduce the heat to medium. Cook, turning once, until desired doneness, 3 to 6 minutes per side for medium-rare. Transfer the steaks to a plate and tent with foil.
- Position a rack in upper third of oven. Preheat broiler.
- Add the remaining 1½ teaspoons oil to the pan. Add onion and sherry, cover and cook over medium heat, stirring occasionally, until the onion is tender and golden brown and the liquid has evaporated, 6 to 8 minutes. Sprinkle flour over the onion and stir to coat. Add broth, thyme and the remaining ⅛ teaspoon salt; cook until bubbling and thickened, about 1 minute more.
- Remove from the heat and return the steaks and any accumulated juice to the pan. Pile up some of the onions on top of the steaks. Top each steak with a slice of baguette and some cheese. Transfer the pan to the oven and broil until the cheese is melted and bubbling, about 2 minutes. Serve the steaks with the onions and sauce.
Recipe: Michelle Nagy