Steak Diane

• 4 slices top sirloin, about 3/4 inch thick
• 2 Tbsp. butter or margarine
• 3 Tbsp. thinly sliced green onion
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. finely chopped parsley
• 2 Tbsp. lemon juice
• dash of salt
• dash of freshly ground pepper
• 2 Tbsp. cognac or brandy, optional
• 3 Tbsp. green onion, tops only, sliced
• grated lemon peel, for garnish

1. Place steaks between waxed paper and pound slightly with rolling pin or hands.
2. Melt 1 tablespoon butter in a pan.
3. Add green onions.
4. Saute for a few minutes.
5. Stir in Worcestershire sauce, parsley and lemon juice.
6. Heat through.
7. Keep warm.
8. Melt and heat remaining butter in another skillet.
9. Add steaks to pan. Saute quickly, about 2 minutes per side.
10. Sprinkle with salt and pepper.
11. Spoon the butter-onion mixture over steaks in pan.
12. At this point, you may flame the steaks, if desired.
13. Heat cognac or brandy, pour over steaks in pan. Ignite.
14. Place hot steaks on serving dish.
15. Pour pan juices over.
16. Sprinkle with green onion and lemon peel.
17. Serve immediately.
18. Makes four servings.

sirloin, butter, green onion, worcestershire sauce, parsley, lemon juice, salt, ground pepper, cognac, green onion, lemon peel

Taken from www.cookbooks.com/Recipe-Details.aspx?id=250614 (may not work)