Prep 20 mins
Cook 0 mins
This is an inexpensive take on traditional Steak Diane. I make this for my husband, who loves to play with fire. From Great American Recipe card series.
- 453.59 g top sirloin steaks, each about 3/4-inch thick
- 29.58 ml butter
- 44.37 ml scallions, thinly sliced
- 29.58 ml Worcestershire sauce
- 29.58 ml fresh parsley, chopped
- 29.58 ml lemon juice
- 0.25 ml salt
- 0.25 ml fresh ground black pepper
- 29.58 ml cognac or 29.58 ml brandy, warmed
- 44.37 ml scallions, sliced green parts for garnish
- 1 lemon, zest of, grated for garnish
- Place steaks between waxed paper and pound slightly with a mallet.
- In small skillet, melt 1 tbsp butter and saute scallion for 2-3 minutes.
- Stir in worcestershire, lemon juice, and parsley.
- Keep warm.
- In a medium-large skillet, melt 1 tbsp butter and brown steaks, about 2 minutes per side.
- Season with salt & pepper.
- Pour the onion mix over the steaks.
- Pour the warmed cognac over the steaks and ignite.
- If you let a firebug help with this step, do not let them double the cognac :).
- Serve with pan juices poured over and sprinkled with green onion tops and lemon zest.