Nutrition Facts
4 servings
4
Recipe for Toast with Irish Sirloin and Caramelized Onions
An ultra-delicious toast.
Ingredients
4 Irish sirloin or rib steaks
2 sherry vinegar
2 olive oil
Salt and crushed black pepper.
1 hazelnut of butter
2 large red onions, peeled and finely sliced
150 fresh cream
2 horseradish sauce
1 Dijon mustard
1 white wine vinegar lemon juice
120 arugula leaves
Directions
1
Mix a little sherry vinegar, a tablespoon of oil, and crushed black pepper, and rub this mixture onto the steaks. Set aside and cook the onions.
2
Heat a tablespoon of oil and a knob of butter in a large pan over medium heat. Fry the onions to soften them for about 15 minutes. Add a tablespoon of vinegar and a little salt, and continue cooking for another five minutes until the vinegar evaporates. Set the onions aside.
3
Preheat a grill until it is hot. Season the steaks with a bit of salt and pepper. Place both steaks on the grill and cook for two minutes on each side for rare meat, or longer for more well-done meat.
4
While the steaks are cooking, mix in a small bowl the sour cream, horseradish sauce, mustard, and white wine vinegar/lemon juice.
5
Finally, lightly coat the bread with a bit of oil on each side and grill it. Spread some horseradish cream on each slice, then add a spoonful of the onion mixture, slice the steak, and place it on top. Arrange some arugula on top and serve.
Ingredients
Ingredients
4 Irish sirloin or rib steaks
2 sherry vinegar
2 olive oil
Salt and crushed black pepper.
1 hazelnut of butter
2 large red onions, peeled and finely sliced
150 fresh cream
2 horseradish sauce
1 Dijon mustard
1 white wine vinegar lemon juice
120 arugula leaves
Directions
Directions
1
Mix a little sherry vinegar, a tablespoon of oil, and crushed black pepper, and rub this mixture onto the steaks. Set aside and cook the onions.
2
Heat a tablespoon of oil and a knob of butter in a large pan over medium heat. Fry the onions to soften them for about 15 minutes. Add a tablespoon of vinegar and a little salt, and continue cooking for another five minutes until the vinegar evaporates. Set the onions aside.
3
Preheat a grill until it is hot. Season the steaks with a bit of salt and pepper. Place both steaks on the grill and cook for two minutes on each side for rare meat, or longer for more well-done meat.
4
While the steaks are cooking, mix in a small bowl the sour cream, horseradish sauce, mustard, and white wine vinegar/lemon juice.
5
Finally, lightly coat the bread with a bit of oil on each side and grill it. Spread some horseradish cream on each slice, then add a spoonful of the onion mixture, slice the steak, and place it on top. Arrange some arugula on top and serve.
Notes
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