Steak in Rye
Yield
4 servingsPrep
10 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ea Sirloin Steak | Lb |
beef, sirloin steak
|
*
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | x |
butter
|
*
|
| 1 | tablespoon |
beef extract
|
* |
| ½ | cup |
rye whiskey
|
* |
| 8 | each |
scallions, spring or green onions
chopped |
|
| 1 | each |
lemon
uiced |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
beef, sirloin steak
|
*
|
||
| 45 | ml |
all-purpose flour
|
|
| 1 | x |
butter
|
*
|
| 15 | ml |
beef extract
|
* |
| 118 | ml |
rye whiskey
|
* |
| 8 | each |
scallions, spring or green onions
chopped |
|
| 1 | each |
lemon
uiced |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Melt the butter in a large pan.
Wipe the meat with a damp cloth, dry and coat with flour.
Over high heat, fry the steaks on both sides according to how rare you like them done.
Remove steaks and keep warm.
Reduce heat to medium, mince scallion or onion and sauté until golden.
Add rye, beef extract, lemon, salt and pepper.
Reduce by half while stirring.
Place steaks back into the pan for a minute to reheat, turning once.
Remove to a serving platter and pour the sauce over them.
