Gourmet Steak On Toast
|Canned condensed beef broth||1⁄2 Cup (8 tbs)|
|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|
|Steak cubes||4 (0.25 Inch Thick)|
|Green pepper strips||4 (0.5 Inch Wide)|
|French bread slices||4 , toasted (4 Bias Cut 0.5 Inch)|
Sauce: Combine broth, claret, onions, and seasonings; cook fast to reduce the volume by 1/2
Remove bay leaf; add lemon juice, parsley, and butter.
(Set aside; keep hot.) 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 toast quickly in Sauce; place a steak atop and arrange a green-pepper strip and 2 tomato wedges on steak.
Spoon any remaining sauce over sandwiches.