sirloin steak, cut in 1/4-inch thick slices and trimmed of any visible fat
( 4 tablespoons)
garlic cloves, thinly sliced
( or to taste)
onion, thinly sliced
( to taste)
ground black pepper
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.