Ingredients:
* 1 1/2 pounds top sirloin steak, cut 1/2-inch thick
* Salt to taste
* Pepper to taste
* 2 tablespoons butter
* 1/2 teaspoon dry mustard
* 1/4 cup chopped green onion
* 2 tablespoons butter
* 1 tablespoon Worcestershire sauce
* 3 tablespoons dry Sherry wine
* 1/4 teaspoon Garlic Powder
1 tablespoon chopped parsley
Method
Cut steak into 4 serving portions and pound to 1/4-inch thickness. Sprinkle lightly with Salt and Pepper. In large heavy skillet, melt 2 tablespoons butter and stir in mustard. Add onion and as many steaks as will fit in pan. Quickly brown and transfer to heated platter. Repeat with remaining steaks. To pan juices, add remaining 2 tablespoons butter, Worcestershire sauce, Sherry and Garlic Powder with Parsley. Cook over high heat until slightly thick. Stir in parsley and pour sauce over steaks.
Notes: Serve with new potatoes, Bibb lettuce salad and broiled tomatoes.
Number of servings: 4
