blackened red steaks

Categories
Cajun/creol
Beef
Yield
4 servings
MeasureIngredient
1½ pounds Boneless sirloin beef steak
  1 to 1 1/4" thick
½ teaspoon Fresh ground peppercorns
1 teaspoon Salt-free seasoning
1 teaspoon Garlic salt
1 tablespoon Paprika
2 tablespoons Unsalted butter or
  Margarine
2 tablespoons Dry red wine
½ cup Beef broth
¼ cup Chili sauce
2 teaspoons Browned mustard
1 cup Small onion rings, sliced
  Paper thin (about 3 small
  Onions)
1 teaspoon Flour
2 tablespoons Unsalted butter or margarine
  Watercress

ONION HAIRS

GARNISH

Wash and pat steak dry. Coat with pepper, salt-free seasoning and garlic salt.Spread paprika over all.Press firmly.Melt butter or margarine in large fry pan.Cook steak over high heat 3 minutes on each side to desired doneness.Will be dark and crusty. While steak is cooking,toss onion with flour.Cook a few at a time in hot butter or margarine about 1 minute,until brown and crisp. Keep warm.Remove steak from pan.Drain off any fat.Deglaze pan with wine.Add broth,chili sauce and mustard.Cook and stir to thicken,2 to 3 minutes.Slice steak in thin diagonal slices,cross-grain.Spread red sauce over bottom of serving dish.Arrange steak,slices overlapping, over sauce.Spread onions on top.Garnish with watercress.Makes 4 servings.

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