I oil and pepper both sides of the steak before adding to the pan.


  • 2 boneless sirloin steaks, 3/4 - inch thick
  • 6 tbsp. butter
  • 2 tsp. dry mustard
  • 1/2 tsp. salt
  • 2 tbsp. sliced green onions
  • 2 tbsp. olive oil
  • 1 tsp. freshly ground pepper
  • 1 tbsp. Worcestershire sauce
  • 2 tbsp. lemon juice


Pound steaks well with mallet or side of saucer until quite thin. Melt 4 tablespoons butter in a large skillet. Stir in mustard, salt and green onions; saute 1 minute. Press 1 tablespoon olive oil into steaks; sprinkle with half the pepper. Cook with oil-pepper side down for about 2 minutes, spooning pan juices over meat. Rub remaining oil and pepper into uncooked side of steaks; turn and cook 2 minutes or to desired degree of doneness. Remove from pan. Add remaining butter, Worcestershire sauce and lemon juice to pan juices' blend and heat. Pour over steaks just before serving. Garnish with chopped parsley.

Yield: 4 servings.

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Submitted 6/13/05.
Source: Beta Signa Phi International Cookbook-Meats-1968
Submitted By: Jo
Steak Diane