Gourmet Steak On Toast
|Canned condensed beef broth||1⁄2 Cup (8 tbs), condensed|
|Cooking claret||1⁄2 Cup (8 tbs)|
|Green onions||2 , finely sliced|
|Bay leaf||1 Small|
|Lemon juice||1⁄4 Teaspoon|
|Snipped parsley||1 Teaspoon|
|Cube steaks||4 (1/4 Inch Thick)|
|Green pepper strips||4 (1/2 Inch Wide)|
|French bread slices||4 , toasted (Bias-Cut, 1/2 Inch Slices)|
For Chef's Sauce, combine broth, cooking claret, green onions, and seasonings: cook fast to reduce the volume by 1/2- Remove bay-leaf; add lemon juice, parsley, and butter.
Grill cube steaks 1 to 2 minutes per side on lightly greased griddle.
Meanwhile grill green pepper and tomatoes alongside.
Sprinkle all with salt and freshly ground pepper.
To serve, dip a slice of toast quickly in Chefs Sauce; place a steak atop and arrange a green-pepper strip and 2 tomato wedges on steak.
Spoon any remaining sauce over sandwiches.