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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Ingredients:
1 1/4 lbs boneless beef top loin steaks, 2 steaks cut 3/4 inch thick |
1 tablespoon butter or 1 tablespoon margarine |
1/3 cup sliced green onion |
1 1/2 teaspoons snipped fresh thyme or 1 1/2 teaspoons basil or 1/2 teaspoon dried thyme or 1/2 teaspoon basil, crushed |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 medium tomato, chopped |
Directions:
1. Trim fat from steaks. Cut each steak in half. In a large heavy skillet melt butter over medium-high heat. Add steaks; reduce heat to medium. Cook for 10 to 12 minutes for medium-rare (145 degree F) to medium (160 degree F) doneness, turning once. Transfer steaks to a serving platter, reserving drippings in skillet. Cover steaks; keep warm.
2. Stir green onions, thyme, salt, and pepper into reserved drippings in skillet. Cook for 1 to 2 minutes or until green onions are tender. Stir in tomato; heat through. Serve tomato mixture over steaks.
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