My kids both eat a nice variety of foods. The problem is, those varieties don’t seem to overlap as much as I wish they would. On the Venn diagram of their diets, the Abby-only section will include pasta, salami sandwiches, and roasted tomatillo salsa. The Phoebe-only section is curry, turkey sandwiches, and regular hot salsa. (Did you catch that?  We have to buy two separate jars of salsa at Trader’s ^[1] every week.) In the overlapping section is pizza and chicken. And then, sorta…Steak. The two of them will usually be happy to eat a steak. Though Abby will always prefer Tony’s ^[2] to any other, this is the one that worked tonight.

Steak Sandwiches

Add 1 medium sliced onion to olive oil in a skillet set over low heat. They should cook/caramelize for about 15 minutes, plenty of time to get the rest of the dinner ready. In another skillet, fry your steak (I used two Top Sirloin filets from Trader’s ^[1], $9.99/pound) in olive oil over medium-high heat for about 5-6 minutes a side. I usually turn down the heat after I have a good sear, then cover the skillet to allow the meat to cook through a bit more. At this point, melt gruyere or cheddar on baguette slices under the broiler. Add onions, sliced tomatoes, and your steak (sliced thinly). Serve with cornichons.