Recipe - Blackened Red Steaks

1 One half pound Boneless sirloin beef
steak; 1 to 11/4" thick
One half teaspoon Fresh ground peppercorns
1 teaspoon Saltfree seasoning
1 teaspoon Garlic salt
1 tablespoon Paprika
2 tablespoon Unsalted butter or margarine
2 tablespoon Dry red wine
One half cup Beef broth
One fourth cup Chili sauce
2 teaspoon Browned mustard

ONION HAIRS
1 small Onion rings; cut or sliced up
paper thin (about 3 small
onions)
1 teaspoon Flour
2 tablespoon Unsalted butter or margarine
Garnish: watercress

From: wa6awd@wolfenet.com (Alan Burgstahler)

Date: 29 Jan 1996 19:58:09 0800

Wash and pat steak dry. Coat with pepper, saltfree 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, crossgrain.
Spread red sauce over bottom of serving dish. Arrange steak, slices
overlapping, over sauce. Spread onions on top. Garnish with watercress.
Makes 4 servings.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.