2 tablespoons butter
1 small onion, chopped
3 garlic cloves, minced
2 cups frozen shredded hash brown potatoes, thawed
3/4 teaspoon salt, divided
1 cup shredded Jarlsberg cheese
1 beef top sirloin steak (1 inch thick and 1-1/2 pounds), cut into 4 portions
1/2 teaspoon pepper
2 tablespoons minced fresh chives
1. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 2 minutes longer.
2. Stir in hash browns and 1/4 teaspoon salt; spread in an even layer. Reduce heat to medium; cook 5 minutes. Turn hash browns over; cook, covered, 5-6 minutes longer or until heated through and bottom is lightly browned. Sprinkle with cheese; cover and remove from heat. Keep warm.
3. Sprinkle beef with pepper and remaining salt. Grill, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
4. Remove steaks from heat; top each with a fourth of the potato mixture. Sprinkle with chives.
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.