Herbed Steak

• 1 14 lbs boneless beef top loin steaks, 2 steaks cut 3/4 inch thick
• 1 tablespoon butter or 1 tablespoon margarine
• 13 cup sliced green onion
• 1 12 teaspoons snipped fresh thyme or 1 12 teaspoons basil or 12 teaspoon dried thyme or 12 teaspoon basil, crushed
• 14 teaspoon salt
• 18 teaspoon black pepper
• 1 medium tomatoes, chopped

1. Trim fat from steaks.
2. Cut each steak in half.
3. In a large heavy skillet melt butter over medium-high heat.
4. Add steaks; reduce heat to medium.
5. Cook for 10 to 12 minutes for medium-rare (145 degree F) to medium (160 degree F) doneness, turning once.
6. Transfer steaks to a serving platter, reserving drippings in skillet.
7. Cover steaks; keep warm.
8. Stir green onions, thyme, salt, and pepper into reserved drippings in skillet.
9. Cook for 1 to 2 minutes or until green onions are tender.
10. Stir in tomato; heat through.
11. Serve tomato mixture over steaks.

loin, butter, green onion, thyme, salt, black pepper, tomatoes

Taken from www.food.com/recipe/herbed-steak-392269 (may not work)