Beef Paillards With Gorgonzola Onion Confit: The Best Beef Paillards With Gorgonzola Onion Confit Recipe from Cook'n

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	Beef Paillards With Gorgonzola Onion Confit

Serves: 4

A paillard is a piece of meat that is sliced and pounded to paper thinness, so that it sautés instantaneously. When you use thinly sliced sandwich steaks, the work is done for you.

   1 pound thin-cut beef round steaks for sandwiches
   Kosher salt and coarsely ground black pepper to taste
   No-stick spray oil
   1/3 cup Roasted Caramelized Onions
   2 tablespoons crumbled gorgonzola cheese

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Beef Paillards With Gorgonzola Onion Confit is from the Cook'n Homemade in a Hurry collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

Season the steak slices on both sides with salt and pepper. Heat a large skillet over high heat for several minutes, and spray the bottom with olive oil. Cook the steaks until browned on both sides, about 1 minute per side. Do not crowd the pan; cook in batches if needed, spraying the pan with more oil between batches. Heat the onions in the pan until they are warmed through; stir in the cheese. Top each steak with a portion of the onion mixture before serving.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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