Blackened red steaks
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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.