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Jewish World Review Nothing pleases Dad more than a thick, juicy onion-smothered steak. Add home-Baked Potato Chips and… By Linda Gassenheimer http://www.JewishWorldReview.com | (MCT) Each Father's Day, supermarkets sell out of steak. It seems Dads want a juicy steak with potatoes and a salad for their special day. This onion Smothered Steak fits the bill. You can use any cut of steak. Choose the one that fits your taste and pocketbook. Alter the cooking time depending on the size of the steak, about 6 to 8 minutes for a 1-inch thick steak and about 4 minutes for a 1/2-inch steak. Cooking the onions with a little water in a covered skillet helps to bring out their sweet flavor. Home-Baked Potato Chips are perfect with the steak. Start the potatoes first. They can bake while you prepare the steak. The secret is slicing them very thin. Use a food processor fitted with a thin slicing blade or a mandolin slicer. Open a bag of washed, ready-to-eat salad and toss with a reduced-fat dressing to complete the meal. This meal contains 457 calories per serving with 29 percent of calories from fat. SHOPPING LIST 3/4 pound steak, 1 large onion, 3/4 pound red potatoes, and 1 package sliced mushrooms. STAPLES Canola oil spray, garlic, salt and black peppercornse HELPFUL HINTS: If a food processor or mandolin aren't available, slice the potatoes by hand. Bake them longer if the slices are a little thick Slice the onion using the same food processor or mandolin. No need to wash the processor first The steak is sauteed in a skillet for this recipe, a stove-top grill, broiler or barbecue grill can be used COUNTDOWN: • Preheat oven to 450 degrees • Start the potatoes • Make onions and mushrooms • Cook steak • Assemble salad Wine suggestion: A good old American steak calls for a good American cabernet sauvignon. As to which one, consult your grocer, your wine merchant, your pocketbook and your conscience. You love your daddy, don't you? ONION-SMOTHERED STEAK Canola oil spray 1 1/2 cups sliced onion 1/4 cup water 3 medium garlic cloves, crushed 1 cup sliced mushrooms Salt and freshly ground black pepper 3/4 pound steak Heat a large nonstick skillet over medium-high heat. Spray with canola oil spray and add onions. Saute 1 minute. Add water, cover with a lid and cook another minute or until water evaporates. Add the garlic and mushrooms and saute, uncovered, 2 minutes. Add salt and pepper to taste. Remove to a plate. Spray the same skillet with canola oil spray and add steak. Saute 2 minutes. Turn and saute another 2 minutes. A meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done. Sprinkle with salt and pepper to taste. Remove steak to a platter and cover with onions and mushrooms. Makes 2 servings. Grilling method Place steak on a heated grill, leave for about 30 seconds and then move the steak by making a 1/4 turn. This will help keep it from sticking. Grill 4 minutes for a 1-inch-thick steak, about 2 minutes for a thinner steak. Turn over and salt and pepper the cooked side. Cook another 4 minutes for the thicker steak and 2 minutes for a thinner one. Per serving: 317 calories (36 percent from fat), 12.6 g fat (4.1 g saturated, 5.8 g monounsaturated), 102 mg cholesterol, 38.5 g protein, 11.0 g carbohydrates, 2.0 g fiber, 117 mg sodium. HOME-BAKED POTATO CHIPS 3/4 pound red potatoes Canola oil spray Salt and freshly ground black pepper Preheat oven to 450 degrees. Wash potatoes, do not peel, and slice 1/8-inch thick. Line a large baking tray with foil and spray with canola oil spray. Place potatoes on the tray. Do not overlap them. You may need 2 trays. Spray potatoes with oil spray. Bake for 15 minutes. Check to see if they are crisp and golden. If not, bake another 5 minutes. Remove from the oven and sprinkle with salt and pepper to taste. Makes 2 servings. Per serving: 140 calories (15 percent from fat), 2.4 g fat (0.4 g saturated, 1.5 g monounsaturated), no cholesterol, 3.2 g protein, 27.6 g carbohydrates, 2.9 g fiber, 13 mg sodium. Sign up for the daily JWR update. It's free. Just click here. Linda Gassenheimer is the author of 14 cookbooks, including, ''Good-Carb Meals in Minutes." (Click HERE to purchase. Sales help fund JWR.) To comment, please click here. © 2009, The Miami Herald Distributed by McClatchy-Tribune Information Services.