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.

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