Blackened Red Steaks
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Blackened Red Steaks
Last updated 6/12/2012 1:09:10 AM. Recipe ID 36004. Report a problem with this recipe.
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      Title: Blackened red steaks
 Categories: Meat
      Yield: 4 Servings
  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

MMMMM------------------------ONION HAIRS-----------------------------
      1 sm Onion rings; sliced
           -paper thin (about 3 small
      1 ts Flour
      2 tb Unsalted butter or margarine
           Garnish: watercress
  From: (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
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 36004 (Apr 03, 2005)

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