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Herbed Steak


Serving Size : 4

2 beef top loin steaks, cut 3/4-inch thick
1 tablespoon butter or margarine
3 green onions, sliced
1/2 teaspoon dried thyme or basil, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium tomato, chopped

Trim separable fat from steaks. Cut each steak in half. In a large heavy skillet, cook steaks in hot butter or margarine over medium heat about 10 minutes or to desired doneness, turning once.

Remove steaks, reserving drippings in skillet. Keep steaks warm. Cook green onions, thyme or basil, salt, and pepper in drippings for 1 to 2 minutes or till green onions are tender. Stir in tomato. Heat through. Spoon over steaks.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.