|4||slices||top sirloin, about 3/4-inch thick|
|2||Tbsp||butter or margarine|
|3||Tbsp||thinly sliced green onion|
|2||Tbsp||finely chopped parsley|
Place steaks between waxed paper and pound slightly with rolling pin or hands.
Melt 1 tablespoon butter in a pan. Add green onions. Sauté for a few minutes. Stir in Worcestershire sauce, parsley, and lemon juice. Heat through. Keep warm.
Melt and heat remaining butter in another skillet. Add steaks to pan. Sauté quickly, about 2 minutes per side. Sprinkle with salt and pepper. Spoon the butter-onion mixture over steaks in pan.
At this point, you may flame the steaks, if desired. Heat cognac or brandy, pour over steaks in pan. Ignite.
Place hot steaks on serving dish. Pour pan juices over. Sprinkle with green onion and lemon peel. Serve Immediately.
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