Name: Blackened Red Steaks
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; 1 sm Onion rings; sliced paper thin (about 3 small onions); 1 ts Flour; 2 tb Unsalted butter or margarine; Garnish: watercress

CATEGORY	CUISINE	TAG	YIELD
Meats		Meat	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
1	sm	Onion rings; sliced paper thin (about 3 small onions)
1	ts	Flour
2	tb	Unsalted butter or margarine
		Garnish: watercress

INSTRUCTIONS

ONION HAIRS
From: [email protected] (Alan Burgstahler)
Date: 29 Jan 1996 19:58:09 -0800
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.
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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