Blackened Red Steaks Recipe
- 1 1/2 lb Boneless sirloin beef steak, 1 to 1-1/4" thick
- 1/2 tsp Fresh grnd peppercorns
- 1 tsp Salt-free seasoning
- 1 tsp Garlic salt
- 1 Tbsp. Paprika
- 2 Tbsp. Unsalted butter or possibly margarine
- 2 Tbsp. Dry red wine
- 1/2 c. Beef broth
- 1/4 c. Chili sauce
- 2 tsp Browned mustard
- 1 sm Onion rings, sliced paper thin (about 3 small onions)
- 1 tsp Flour
- 2 Tbsp. Unsalted butter or possibly margarine Garnish: watercress
- Wash and pat steak dry.
- Coat with pepper, salt-free seasoning and garlic salt.
- Spread paprika over all.
- Press firmly.
- Heat butter or possibly margarine in large fry pan.
- Cook steak over high heat 3 min 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 warm butter or possibly margarine about 1 minute, till brown and crisp.
- Keep hot.
- Remove steak from pan.
- Drain off any fat.
- Deglaze pan with wine.
- Add in broth, chili sauce and mustard.
- Cook and stir to thicken, 2 to 3 min.
- 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.
sirloin beef, fresh grnd peppercorns, salt, garlic, paprika, butter, red wine, beef broth, chili sauce, mustard, onion, flour, butter
Taken from cookeatshare.com/recipes/blackened-red-steaks-86905 (may not work)