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 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 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, $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.
