Steak with crab
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Sirloin tip, sliced 1/2\" |
| Thick | ||
| Unseasoned meat tenderizer | ||
| 3 | tablespoons | Butter |
| ¼ | teaspoon | Tarragon |
| 6 | ounces | Fresh, frozen or canned |
| Crab meat | ||
| ⅓ | cup | Dry white wine |
| 1 | Avocado | |
| ¼ | cup | Sour cream |
| 1 | Lemon, cut into wedges | |
Directions
Cut meat into 4 serving-sized pieces.Rub meat tenderizer into both sides of meat.Heat 1 tbsp. of the butter in a large frying pan over medium-high heat.Add steaks.Sprinkle steaks with tarragon.Saute quickly until browned on one side,about 2 to 3 minutes,turn and brown other side,cooking to desired doneness.Remove to hot platter and keep warm. Add 1 more tbsp.butter to pan with crabmeat.Heat until hot through; spoon crab mixture over steaks.Add wine and remaining 1 tbsp. butter to pan drippings and heat;stirring until blended.Spoon over crab and steak.Peel and slice avocado.Garnish each steak with 2 to 3 slices. Spoon a sour cream dollop on each steak and garnish with lemon wedges. Serves 4.