Garlic Buttered Sliced Steak with Peppers & Onions

Servings: 4

Prep/Cook time: 20 minutes

I cut this recipe in half and it is plenty for just the two of us, even for Clinton :) Once you get the hang of this recipe, you'll be able to make it very quickly. It's one of our favorites!

3 tablespoons extra-virgin olive oil
2 large yellow skinned onionsm thinly sliced
2 roasted red peppers, drained well and thinly sliced
Salt and pepper (I substituted this for steak seasoning)
A generous handful flat-leaf parsley, finely chopped
4 (1-inch) thick slices from a round loaf of bread, from the center of the loaf
4 tablespoons butter
4 cloves garlic, finely chopped
4 (12 ounce) NY strip steaks


Preheat broiler. Heat a large skillet or a cast iron griddle to high.

Heat extra-virgin olive oil in a medium skillet over medium-low heat, then add onions and roasted peppers, season with salt and pepper and cook gently until soft but not caramelized, 12 to 15 minutes. Stir in parsley.

Toast the bread under broiler and reserve.

Melt butter in a small saucepan over low heat, add garlic. Remove pan from the heat and set aside until the steaks are cooked.

Season 1 side of the steaks with salt and pepper and place seasoned side down in the hot skillet or griddle.. Cook 3 minutes until the meat can be moved easily. Season the reverse side of meat. Flip steaks, reduce heat to medium and cook 6 to 7 minutes for medium rare, 8 to 10 for just pink. Remove meat and let rest a few minutes.

Slice steaks 1/4-inch thick against the grain. Pile onions over toast, top with sliced steak, and spoon garlic butter down over the top of each portion.