{"id":159,"date":"2008-11-26T14:59:08","date_gmt":"2008-11-26T21:59:08","guid":{"rendered":"http:\/\/gourmet.mygreatvet.com\/?p=159"},"modified":"2008-11-26T14:59:08","modified_gmt":"2008-11-26T21:59:08","slug":"garlic-buttered-steak-wonions","status":"publish","type":"post","link":"http:\/\/gourmet.mygreatvet.com\/?p=159","title":{"rendered":"Garlic Buttered Steak w\/Onions"},"content":{"rendered":"<p><!--more--><\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>3 tablespoons extra-virgin olive oil, 3 turns of the pan<\/li>\n<li>2 large yellow skinned onions, thinly sliced<\/li>\n<li>2 roasted red peppers, drained well and thinly sliced<\/li>\n<li>Salt and pepper<\/li>\n<li>A generous handful flat-leaf parsley, finely chopped<\/li>\n<li>4 (1-inch) thick slices from a round loaf of good quality semolina, from the center of the loaf<\/li>\n<li>4 tablespoons butter<\/li>\n<li>4 cloves garlic, finely chopped<\/li>\n<li>4 (12 ounce) NY strip steaks<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<p>Preheat broiler.<\/p>\n<p>Heat extra-virgin olive oil in a medium skillet over medium-low to medium heat, then add onions and roasted peppers, season with salt and pepper and cook gently until soft but not caramelized, 12 to 15 minutes. Stir in parsley.<\/p>\n<p>Heat a large skillet or a cast iron griddle to high.<\/p>\n<p>Toast the bread under broiler and reserve.<\/p>\n<p>Melt butter in a small saucepan over low heat, add garlic. Remove pan from the heat and set aside until the steaks are cooked.<\/p>\n<p>Season 1 side of the steaks with salt and pepper and place seasoned side down in the hot skillet or griddle.. Cook 3 minutes until the meat can be moved easily. Season the reverse side of meat. Flip steaks, reduce heat to medium and cook 6 to 7 minutes for medium rare, 8 to 10 for just pink. Remove meat and let rest a few minutes. Slice steaks 1\/4-inch thick against the grain. Pile onions over toast, top with sliced steak, and spoon garlic butter down over the top of each portion<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-159","post","type-post","status-publish","format-standard","hentry","category-main-course"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/159","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=159"}],"version-history":[{"count":1,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/159\/revisions"}],"predecessor-version":[{"id":160,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/159\/revisions\/160"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=159"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=159"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}