Recipe by Alskann
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.
Top Review by crabgrass annie
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!
- 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
Directions See How It's Made
- 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.