Filed Under: grillbbq, indian, sandwichwrap, School Lunch, Under 20 Mins, Vegetables

Rib-Eye Steaks on Sautéed Onions & Garlic Croûte

Complete this meal with a fresh green salad and you'll be perfectly satisfied.

April 8th, 2012

Prep Time
5 minutes
Cook Time
30 minutes
  • 2 tablespoons olive oil
  • 2 large onions, thinly sliced
  • 2 ounces 1-inch-thick boneless rib-eye steaks, 6 each
  • 1/2 teaspoons curry powder
  • 2 slices 1/2-inch-thick country-style bread
  • 1 clove garlic halved lengthwise
  1. Heat 1 tablespoon oil in a large heavy skillet over moderate heat until hot but not smoking, then cook onions. Season with salt and pepper, stirring for 15 minutes, or until golden brown. Keep warm, covered.

  2. Pat steaks dry and season with salt and pepper. Heat an oiled, well-seasoned, ridged grill pan over moderately high heat until hot but not smoking. Grill steaks 3 to 4 minutes on each side for medium-rare.

  3. While steaks are grilling, stir together curry powder and remaining oil in a small saucepan and heat over moderate heat until hot but not smoking. Remove from heat and season curry oil with salt.

  4. Transfer steaks to a plate and let stand 5 minutes.

  5. Toast bread. Rub 1 side of toast with cut sides of garlic. Top each croûte with onions and steak. Spoon curry oil (being careful not to include powder that has settled to the bottom) over and around steaks.

Rib-Eye Steaks on Sautéed Onions & Garlic Croûte

Leave a Reply

Your email address will not be published.