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Southwestern Fried Steak Sandwich with Tomatoes and Onion Rings
4 (4 ounce) New York strip steaks, about 1/2 inch thick
2 tomatoes, sliced
2 large sweet onions, peeled, cut into 1/4 inch slices
and rings separated
4 eggs, beaten lightly
4 cups cornflake crumbs
2 tablespoons olive oil
8 slices toasted bread
Dip the tomatoes, onion rings and the the steaks into the egg mixture. Place the cornflake crumbs on a sheet of wax paper and toss the tomatoes, onion rings and steaks in the crumbs. Place the onion rings on a baking sheet and bake at 375 degrees F for about 15 minutes, or until the outside is crispy.
Meanwhile, heat the oil in a large frying pan and add the coated steaks; cook to desired doneness, about 4 minutes on each side for medium. Add the tomatoes and fry for about 1 minute on each side.
To serve, place the steaks on the toast and top with tomatoes and onions.
