Steak
A steak is a thick cut of meat sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, or cooked in sauce, as in steak and kidney pie.
Steaks are most commonly cut from cattle (beefsteak), but can also be cut from bison, buffalo, camel, goat, horse, kangaroo, sheep, ostrich, pigs, turkey, and deer, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin. Some cured meat, such as gammon, is commonly served as steak. Some cuts are categorized as steaks not because they are cut across the muscle fibers, but because they are relatively thin and cooked over a grill, such as skirt steak and flank steak.
Vegetables can be steak too
Grilled portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes. Imitation steak is a food product that is formed into a steak shape from various pieces of meat. Grilled fruits such as watermelon have been used as vegetarian steak alternatives. (Wikipedia)
source: Essence Magazine October 2007
Ingredients
2 tablespoons vegetable oil, divided
1 onion, sliced into rings
4 small rib-eye steaks, about 4 ounces each
1 teaspoon salt
1 teaspoon ground black pepper
one tablespoon of all-purpose flour
1 cup low-sodium beef broth
1 teaspoon fresh thyme
thyme sprigs for garnish
Directions
For Steak With Smothered Onions, heat a large skillet over high heat. Add half of the oil and swirl it to coat. Cook onion until browned, about 5 minutes. Meanwhile, sprinkle both sides of the steaks with salt, pepper, and flour. Add remaining oil to skillet. Add steaks; reduce heat to medium-high. Cook until well-browned on the bottom, 2 to 3 minutes. Flip steaks and cook for 4 minutes for medium doneness. Discard remaining fat—top steaks with onion. Add broth to skillet. Cover and cook until broth slightly thickens, about 1 minute, or until steaks reach desired doneness. Sprinkle with chopped thyme. Garnish with thyme, if desired.
Enjoy!
Also, try; Savory Pork Chops recipe
