Steak & Onion Sandwiches

Did you know that Everyday Food is put out by Martha? In theory, it's her more user-friendly recipes, and earlier this year during a trip to Home Goods with my best friend, I picked up their cookbook anthology, Everyday Food: Great Food Fast, which so far has yet to let me down. This recipe is one I happened to watch my best friend prepare this last week and it smelled so awesome that I had to hurry up and put it on my own menu.

This was a super easy meal to put together this weekend. We all (except Baby, but then again he's not into meat) really enjoyed it. I used cuban bread for the toasted country bread, and I used yellow onions for my medium onions.

Steak & Onion Sandwiches
Everyday Food: Great Food Fast

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3 tablespoons olive oil
2 medium onions, sliced into 1/2-inch-thick rings
Course salt and fresh ground pepper
4 minute steaks (3 ounces each)
2 tablespoons Worcestershire sauce
Toasted country bread

1. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Cook the onions until browned, tossing occasionally, 10 to 15 minutes. Season with salt and pepper; remove.
2. Heat the remaining tablespoon of olive oil in the same skillet over high heat. Season the steaks with salt and pepper. Cook for 30 seconds on each side; remove. Add the Worcestershire sauce and 2 tablespoons of water to the skillet, scraping up the browned bits with a wooden spoon. Return the onions to the skillet; toss.
3. Sandwich the steak and onions between toasted country bread. Serve immediately.