Blackened red steaks
Yield: 4 Servings
Ingredients:
- 1 1/2 lb Boneless sirloin beef steak
- 1 to 1 1/4" thick
- 1/2 ts Fresh ground peppercorns
- 1 ts Salt-free seasoning
- 1 ts Garlic salt
- 1 tb Paprika
- 2 tb Unsalted butter or Margarine
- 2 tb Dry red wine
- 1/2 c Beef broth
- 1/4 c Chili sauce
- 2 ts Browned mustard MMMMM------------------------ONION HAIRS-----------------------------
- 1 c Small onion rings sliced Paper thin (about 3 small Onions)
- 1 ts Flour
- 2 tb Unsalted butter or margarine
Instructions:
MMMMM--------------------------GARNISH------------------------------- Watercress 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.
