Recipe for Blackened Red Steaks


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

1 cup small onion rings, sliced
1 paper thin (about 3 small
1 onions)
1 teaspoon flour
2 tablespoon unsalted butter or margarine

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.

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