INGREDIENTS: 1 pound top sirloin steak, cut 1/2-inch thick salt and pepper to taste 2 tablespoons butter 1/4 teaspoon dry mustard 1/8 cup chopped green onion 1/2 tablespoon Worcestershire sauce 1 1/2 tablespoons dry Sherry wine 1/8 teaspoon Garlic Powder 1 teaspoon chopped parsley
DIRECTIONS: Cut steak into 2 serving portions and pound to 1/4-inch thickness. Sprinkle lightly with Salt and Pepper. In a large heavy skillet, melt 1 tablespoons butter and stir in mustard. Add onion and steaks to pan. Quickly brown and transfer to heated platter. To pan juices, add remaining butter, Worcestershire sauce, Sherry and Garlic Powder with Parsley. Cook over high heat until slightly thick. Stir in parsley and pour sauce over steaks.