Sauteed Steak Dianne
4 thin slices rump steak (about 100g each), 5 mm thick
1 tablespoon finely chopped brown-skinned onion
1/4 cup water
3 tablespoons Worcestershire sauce
2 tablespoons brandy or salt-reduced beef stock
1 teaspoon fresh lemon juice
3 tablespoons sliced spring onions
1 tablespoon unsalted butter
1 tablespoon chopped parsley
Julienne of lemon peel (matchstick length) for garnish
1. Spray a large non-stick frying pan with vegetable oil cooking spray. Heat over medium-high heat. Add two steaks and cook for 1 minute per side for medium-rare. Place steaks on a plate, cover to keep warm. Repeat with the remaining steaks.
2. Add onion, water, and Worcestershire sauce to the frying pan. Cook over medium-high heat, scraping up pan sediment, until reduced, about 2 minutes.
3. Stir in brandy, lemon juice, spring onions, butter and any beef juices from the plate. Cook for 1 minute. Stir in parsley. Place steaks on dinner plates. Top with pan juices. Garnish with lemon peel and serve.