Vidalia Onion and Garlic Sliced Steak

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  • 3 tablespoon olive oil
  • 2 large sweet Vidalia Onions, thinly sliced
  • 2 roasted red peppers, drained well and thinly sliced
  • Salt and pepper to taste
  • 4 tablespoons butter
  • 4 tablespoons minced garlic
  • 4 1-inch slices of Texas Toast
  • 4 (12 ounce) New York strip steaks
  1. Preheat broiler.
  2. Heat olive oil in a medium skillet over medium-low to medium heat; then add onions and roasted peppers. Season with salt and pepper and cook gently until soft but not caramelized, about 12-15 minutes. Add butter and garlic, heating until butter is melted. 
  3. Toast the bread under the broiler and set aside.
  4. Season 1 side of steaks with salt and pepper and place seasoned side down on a hot griddle, skillet or grill pan. Cook 3 minutes until meat can be moved easily. Season the other side of the meat and flip steaks. 
  5. Reduce heat to medium and cook 6 to 7 minutes for medium rare, 8 to 10 minutes for medium. 
  6. Remove meat and let rest for about 10 minutes. Slice steaks ¼ inch thick against the grain.
  7. Pile onions over toast and top with sliced steak.
  8. Serve immediately.

Cooking With Crevolyn
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