Hash Brown-Topped Steak

• 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 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
4. Remove steaks from heat; top each with a fourth of the potato mixture. Sprinkle with chives.

butter, onion, garlic, potatoes, salt, cheese, beef, pepper, fresh chives

Taken from www.tasteofhome.com/recipes/hash-brown-topped-steak/ (may not work)