3 tablespoons olive oil
2 medium onions, sliced into 1/4-inch-thick rings
4 minute steaks (3 ounces each)
2 tablespoons Worcestershire sauce
toasted country bread (I used ciabatta rolls)
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat; cook the onions until browned, tossing occasionally, 10 to 15 minutes. Season with salt and pepper; remove.
Heat the remaining tablespoon of olive oil in the same skillet over high heat. Season the steaks with salt and pepper. Cook for 30 seconds on each side; remove. Add the Worcestershire sauce and 2 tablespoons of water to the skillet, scraping up the browned bits with a wooden spoon. Return the onions to the skillet; toss. Sandwich the steak and onions between toasted bread.