Our family tradition is to use Swedish rye bread, as the sweet flavor is a nice complement to the steak and caramelized onion, although any rye can be used.
Ingredients
SERVINGS: 4 Serving(s)
- Olive oil
- 1 yellow onion, sliced
- 1 (6- to 8-inch) backstrap
- Salt
- White pepper
- Swedish rye bread (limpa)
Preparation
Slice pieces of backstrap ΒΌ-inch wide and season with salt. Slice onion and cook in olive oil until translucent and tender; remove from pan. Flash fry backstrap for 45 seconds on each side, making sure not to overcook. Place on slices of rye bread, season with white pepper and layer with onions.
