This recipe is an adaptation of a dish I found in a magazine. The original pan seared the steak and had spices my husband and I don’t really like so I made it suited to our taste. First my husband grilled the top sirloin rather than pan sear (or fry as hubby calls it). If you don’t have access to a grill, sear it in the pan and then finish the steak in the oven. It’s less mess and more flavor. For convenience, I used frozen Texas toast garlic bread. We like this brand but, honestly, homemade garlic bread would make the dish even better. Using your favorite frozen kind makes this a quick weeknight dinner. The original also used sourdough which, again, is not a favorite. I served this with a nice salad. Here’s my version:
Open-Faced Steak and Onions on Garlic Toast
2 tablespoons butter
3 cups thinly sliced sweet onions (I like Vidalia)
1/2 teaspoon sugar
1/4 cup beef broth
2 (5 ounce) boneless top sirloin steaks, grilled
4 slices Texas Toast Garlic Bread, prepared as directed on package
Salt and pepper, to taste
Season beef with salt and pepper. Set aside.
Melt the butter in a large skillet over medium heat. Cook onions with sugar 20 minutes or until deep golden brown and caramelized, stirring frequently. Stir in beef broth and cook an additional 3 minutes or so until reduced.
In the meantime, prepare top sirloin to desired doneness on grill or in grill pan. Prepare garlic toast per package directions.
To serve, place 2 sliced of garlic toast on each plate. Top with one 5 ounce cut of top sirloin. Top with half of onions. Repeat with remaining garlic toast, beef and onions. Serve immediately.
Makes 2 servings