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For the Steak:
1/ 1/4 ground chuck
1/4 cup minced fresh parsley
2 Tbsp. minced scallions
1 tsp. kosher salt
1/2 tsp. black pepper
2 Tbsp. all-purpose flour
For the Sauce:
1 Tbsp. olive oil
2 cups sliced onions
1 tsp. sugar
1 Tbsp. minced garlic
1 Tbsp. tomato paste
2 cups low-sodium beef broth
1/4 cup dry red wine
3/4 tsp. kosher salt
1/2 tsp. dried thyme
1. Combine ground chuck, parsley, scallions, salt and pepper. Divide evenly into four portions and shape each into 3/4 to 1 inch thick oval patties. Place 2 Tbsp. flour in a shallow dish and dredge each patty in flour. Reserve 1 tsp. flour.
2. Heat olive oil in a saute pan over medium high. Add patties and saute 3 minutes on each side or until browned. Remove from pan.
3. Add onions and sugar to pan and saute 5 minutes. Stir in garlic and tomato paste; saute until paste begins to brown, 1 minute. Sprinkle mixture reserved flour and cook 1 minute. Stir in broth, wine, salt, and thyme.
4. Return meat to pan and bring sauce to boil. Reduce heat to medium low, cover and simmer 10 minutes. Serve steaks on Cheese Toasts with onion sauce ladied over. Garnish with extra Parmesan and parsley.
CheeseToasts: 4 slices Italian baguette, cut diagonally about 1/2 inch thick
2 Tbsp. unsalted butter, room temperature
1/2 tsp. minced garlic
pinch of paprika
1/4 cup shredded Swiss cheese
1 Tbsp shredded Parmesan
1. Heat oven to 400 degrees
2. Place bread on baking sheet
3. Combine butter, garlic and paprika; spread on one side of each slice of bread. Combine cheeses and sprinkle over butter. Bake until bread is crisp and cheese bubbly, 10 - 15 minutes.
1/ 1/4 ground chuck
1/4 cup minced fresh parsley
2 Tbsp. minced scallions
1 tsp. kosher salt
1/2 tsp. black pepper
2 Tbsp. all-purpose flour
For the Sauce:
1 Tbsp. olive oil
2 cups sliced onions
1 tsp. sugar
1 Tbsp. minced garlic
1 Tbsp. tomato paste
2 cups low-sodium beef broth
1/4 cup dry red wine
3/4 tsp. kosher salt
1/2 tsp. dried thyme
1. Combine ground chuck, parsley, scallions, salt and pepper. Divide evenly into four portions and shape each into 3/4 to 1 inch thick oval patties. Place 2 Tbsp. flour in a shallow dish and dredge each patty in flour. Reserve 1 tsp. flour.
2. Heat olive oil in a saute pan over medium high. Add patties and saute 3 minutes on each side or until browned. Remove from pan.
3. Add onions and sugar to pan and saute 5 minutes. Stir in garlic and tomato paste; saute until paste begins to brown, 1 minute. Sprinkle mixture reserved flour and cook 1 minute. Stir in broth, wine, salt, and thyme.
4. Return meat to pan and bring sauce to boil. Reduce heat to medium low, cover and simmer 10 minutes. Serve steaks on Cheese Toasts with onion sauce ladied over. Garnish with extra Parmesan and parsley.
CheeseToasts: 4 slices Italian baguette, cut diagonally about 1/2 inch thick
2 Tbsp. unsalted butter, room temperature
1/2 tsp. minced garlic
pinch of paprika
1/4 cup shredded Swiss cheese
1 Tbsp shredded Parmesan
1. Heat oven to 400 degrees
2. Place bread on baking sheet
3. Combine butter, garlic and paprika; spread on one side of each slice of bread. Combine cheeses and sprinkle over butter. Bake until bread is crisp and cheese bubbly, 10 - 15 minutes.
