Serve on a plate with rice and vegetables or served up on a bun with lots of onions, this is a very popular way to enjoy beef steak.
- 1⁄2 lb sirloin steak, cut in 1/4-inch thick slices and trimmed of any visible fat
- 1⁄4 cup butter (4 tablespoons)
- 6 garlic cloves, thinly sliced (or to taste)
- 1 large onion, thinly sliced
- 1⁄2 cup white wine
- 1 teaspoon coarse salt (to taste)
- 1⁄2 teaspoon ground black pepper
- 2 crusty sandwich buns, toasted
- Lay out the steaks on a cutting board or other flat surface.
- Lay slices of garlic on on side of the steaks.
- Using a tenderizing mallet, "nail" the garlic to the steak by pounding the slices into the meat.
- Repeat on the reverse side of the steaks.
- Melt 3 tablespoons butter in a skillet over medium-high heat.
- Fry each steak in the butter for barely two to three minutes, turning once.
- Transfer to a dish and cover.
- Melt the remaining butter in the same skillet.
- Add the onions and saute until they are golden.
- Transfer the onions to the dish holding the steaks.
- Pour the wine into the same skillet.
- Using the flat edge of a wooden spatula, scrape up the caramelized coating on the bottom of the pan.
- Increase the heat to medium-high and reduce the sauce by half.
- Return the onions and beef to the sauce and heat through for 1 minute.
- Serve on crusty rolls with a salad on the side or try tossing some lettuce and a slice of tomato into the bun for tasty all in one sandwich.
Made this some time ago and forgot to review it. Simply put it was awesome!! In fact now that I came across it again in my cookbook, I think it will be on this weeks menu!
Great recipe! We had these for supper with black beans and they were just great...my son asked for them again tommorrow when a bunch of his friends will be here!
Damn! These flew of my serving plate!!! I made these for my sons 22 birthday party so I made 4 pounds of sirloin. It was 4 steaks that was 1 inch thick. I love the nailed part! I did mince the garlic then added black pepper then pounded into the meat then let all the goodness marinade in the fridge for 4 hours brought to room temperature for 1 hour. Fried over heat for 2 minutes each side then set aside under foil while I proceeded to make the onions using 2 red and 2 Vidalia onions using Caramelized Adobo Onions so the chipotles gave a nice kick. At which point I trimmed all fat and sliced the meat added the meat back to the caramelized onions just to heat leaving many rare and some well. I filled 6 rolls in which I removed bread from the inners (using for bread crumbs) making more room for the meat and onions. Then I had extra for those that are carb free eaters. Thank you so much for helping my party to be a success.