Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Olive oil

  2. 3 tablespoons 45ml Onions - sliced thin (large)

  3. 4 Boneless rib-eye steaks,

  4. 1" thick - - (abt 6 oz ea)

  5. 1 teaspoon 5ml Curry powder

  6. 4 Country-style bread,

  7. 1/2" thick

  8. 1 Garlic clove - halved lengthwise

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large heavy skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook onions with salt and pepper to taste, stirring, 15 minutes, or until golden brown. Keep onions warm, covered. Pat steaks dry and season with salt and pepper. Heat an oiled well-seasoned ridge grill pan over moderately-high heat until hot but not smoking and grill steaks 3 to 4 minutes on each side for medium-rare. While steaks are grilling, in a small saucepan stir together curry powder and remaining oil and heat over moderate heat until hot but not smoking. Remove pan from heat and season curry oil with salt. Transfer steaks to a plate and let stand 5 minutes. Toast bread under a preheated broiler until golden brown and rub 1 side of hot toasts with cut sides of garlic. Put croutes on 4 plates and top each with a quarter of onions and 1 steak. Spoon curry oil (being careful not to include powder that has settled to bottom) over and around steaks. This recipe yields 4 servings.


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