Blackened Red Steakscajun, meats 1 1/2 lb boneless sirloin beef steak 1 1 to 1 1/4 thick 1/2 teaspoon fresh ground peppercorns 1 teaspoon salt-free seasoning 1 teaspoon garlic salt 1 tablespoon paprika 2 tablespoon unsalted butter or 1 margarine 2 tablespoon dry red wine 1/2 cup beef broth 1/4 cup chili sauce 2 teaspoon browned mustard ----ONION HAIRS---- 1 cup small onion rings, sliced 1 paper thin (about 3 small 1 onions) 1 teaspoon flour 2 tablespoon unsalted butter or margarine ----GARNISH---- 1 watercress 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. |
