Steak Diane

Steak Diane No. 621 Yields 4 Servings

4 Slices Top Sirloin Steak Salt
2 Tbls Butter Ground Pepper
3 Tbls Green Onion, Sliced 2 Tbls Brandy
1 Tbls Worcestershire Sauce 3 Tbls Green Onion Tops
2 Tbls Parsley, Chopped Fine Lemon Peel, Grated
2 Tbls Lemon Juice

Steaks should be cut 3/4" thick.
Place steaks between sheets of waxed paper and pound slightly by hand.
Melt half the butter in a pan, add the green onion slices and saute.
Stir in Worcestershire sauce, parsley and lemon juice.
Heat well.
Keep warm.
Melt the remaining butter in another skillet.
Put in steaks.
Saute quickly (2 minutes per side).
Sprinkle with salt and pepper.
Spoon the butter & onion mixture over the steaks.
Flambe the steaks by heating the brandy, pouring it over the steaks in the pan
and igniting.
Place the hot steaks on a serving dish and pour the pan juices over them.
Sprinkle with the sliced green onion tops and lemon peel.
Serve at once.