French Onion Sliced Steak with Gruyere Sauce and Green Beans

This recipe was really good!!! We really enjoyed this one - once again, another winner with the leftovers! I cooked green beans and then tossed with Olive Oil and Garlic and finished the meal off with a salad. Per my husband, "When are we having this again?" Enjoy!

Receipe from Rachael Ray's Big Orange Book

Ingredients:

4 tablespoons extra-virgin olive oil (EVOO), divided plus additional
5 tablespoons butter, divided
3 softball-size yellow onions, thinly sliced
1 bay leaf
1 tablespoon ground dry thyme
Salt and freshly ground black pepper
1 London Broil (about 2 to 3 pounds, one that is large enough for 4 people)
1 pound green beans
Juice of 1/2 lemon
2 tablespoons flour
1/2 cup chicken stock
1/2 cup milk
1 cup shredded gruyere cheese

In a large sauté pan over medium-high heat, heat 2 tablespoons EVOO and 2 tablespoons butter. When the butter is melted, add the sliced onions, bay leaf, thyme, salt and freshly ground black pepper and cook until caramelized, about 15 minutes, or until melted down, brown and sweet.

While the onions are cooking, place steak on a broiler pan and generously coat it with EVOO, salt, and freshly ground black pepper. Broil under the broiler for 10 minutes or until cooked to desired doneness. When done, remove and let the steak rest to let the juices return to the center of the meat, about 5 minutes. I switched things up here. We cooked the London Broil on the grill instead. I did coast with EVOO and Salt & Pepper before grilling.

In a medium-size pot over high heat, boil water. Once at a boil, add the green beans and cook for 5 minutes, until cooked through. I steamed my Green Beans

In a medium-size skillet melt 1 tablespoon butter, add cooked green beans to the pan, juice from half a lemon, salt and freshly ground black pepper. Toss to coat and heat through. I omitted this part

In a medium-size skillet over medium-high heat, melt remaining 2 tablespoons of butter. Add flour to the melted butter and cook about 1 minute. Whisk in chicken stock and milk and season with salt and freshly ground black pepper. Let it come up to a bubble and thicken then turn off the heat. Add the cheese and stir in a figure-eight motion until mixed.

Slice the steak and place on a platter. Pile the onions on top and pour the cheese sauce over the top. Serve the buttered lemon green beans alongside.