2 boneless beef top loin steaks, cut 3/4 inch thick (about 1-1/4 pounds total)
1 tablespoon butter or margarine
1/3 cup sliced green onions
1-1/2 teaspoons snipped fresh thyme or basil or 1/2 teaspoon dried thyme or basil, crushed
1/4 teaspoon salt
1/8 teaspoon black pepper
1 medium tomato, chopped
Trim fat from steaks.
Cut each steak in half.
In a large heavy skillet melt butter over medium-high heat.
Add steaks; reduce heat to medium. Cook for 10 to 12 minutes for medium-rare (145 degree F) to medium (160 degree F) doneness, turning once. Transfer steaks to a serving platter, reserving drippings in skillet.
Cover steaks; keep warm.
Stir green onions, thyme, salt, and pepper into reserved drippings in skillet.
Cook for 1 to 2 minutes or until green onions are tender.
Stir in tomato; heat through.
Serve tomato mixture over steaks.