Serves 2
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 2 (1 inch-thick) boneless rib-eye steaks (6 oz each)
- ½ teaspoon curry powder
- 1 garlic clove, halved lengthwise
Accompaniment:
Spinach salad
Heat 1 tablespoon olive oil in a large heavy skillet over moderate heat until hot but not smoking, then cook onions with seasoning and pepper to taste, stirring occasionally for 15 minutes, or until golden brown. Keep warm, covered.
Pat steaks dry and season. Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill steaks 3 to 4 minutes on each side for medium-rare.
While steaks are grilling, stir together curry powder and remaining tablespoon oil in a small saucepan and heat over moderate heat until hot but not smoking. Remove from heat and season curry oil. Transfer steaks to a plate and let stand 5 minutes.
Spoon curry oil (being careful not to include powder that has settled to bottom) over and around steaks.
