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Bourbon Steak and Onion Sandwiches

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  • Prep 20 min
  • Total 20 min
  • Servings 8
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Bourbon-simmered onions and pan-grilled skirt steak make this hearty entrée into a memorable meal on a bun.
By Inspired Taste
Created Sep 21, 2012
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Ingredients

  • 1 lb beef skirt steak
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 large red onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 cup halved cherry tomatoes
  • 1/4 cup Progresso™ beef-flavored broth (from 32-oz carton)
  • 3 tablespoons bourbon
  • 8 potato rolls, split
Make With
Progresso Broth

Steps

  • 1
    Season steak on both sides with salt and pepper. In 10- to 12-inch skillet, heat oil over medium heat. Add steak; cook 3 to 5 minutes on each side or until browned. Transfer steak to cutting board.
  • 2
    Add onion to skillet; cook 3 to 5 minutes or until softened. Add garlic and tomatoes; cook 2 to 3 minutes or until tomatoes begin to brown. Remove skillet from heat. Add broth and bourbon to skillet. Stir; return skillet to heat. Cook 1 minute longer or until broth is reduced by half. Season with salt and pepper.
  • 3
    Cut steak across grain into slices. Fill rolls with steak; top steak with onion-tomato mixture.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you’d prefer to not use alcohol, eliminate it from the recipe.

Nutrition

Nutrition Facts are not available for this recipe
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