1 1/4lb ground chuck
1/4c minced fresh parsley
2 tbsp minced scallion
1 tsp kosher salt
1/2 tsp pepper
2 tbsp all-purpose flour
INGREDIENTS FOR SAUCE
1 tbsp olive oil
2c sliced onion
1 tsp sugar
1 tbsp minced garlic
1 tbsp tomato paste
2c beef broth
1/4c dry red wine
3/4 tsp kosher salt
1/2 tsp dried thyme leaves
INGREDIENTS FOR CHEESE TOAST
4 slices French bread or baguette, cut diagonally (1/2" thick
2 tbsp unsalted butter
1/2 tsp minced garlic
pinch of paprika
1/4c shredded Swiss cheese
1 tbsp shredded Parmesan cheese
DIRECTIONS FOR STEAK
- Combine chuck, minced parsley, scallion, salt, and pepper. Divide evenly into four portions and shape each ino 1" thick oval patties. Place 2 tbsp flour in shallow dish; dredge each patty in flour. Reserve 1 tsp flour.
- Heat oil in a saute pan over medium-high heat. Add patties and saute 3 minutes on each side, or until browned. Remove from pan.
- Add onion and sugar to pan; saute 5 minutes. Stir in garlic and tomato paste; saute 1 minute or until paste begins to brown. Sprinkle mixture with reserved flour; cook 1 minute. Stir in broth and wine, then add salt and thyme.
- Return meat to pan; bring sauce to a boil. Reduce heat to medium-low, cover, and simmer 10 minutes.
- Serve steaks on Cheese Toasts with Onion sauce ladled over. Garnish with parsley and Parmesan cheesE
DIRECTIONS FOR CHEESE TOAST
- Preheat oven to 400. Place bread on a baking sheet.
- Combine butter, garlic, and paprika. Spread on one side of each slice of bread.
- Combine cheeses and sprinkle evenly over butter.
- Bake until bread is crisp and cheese is bubbly. 10-15 minutes.
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