Recipe for Blackened Red Steaks

1.50	lb	Boneless sirloin beef steak
		1 to 1 1/4" thick
0.50	ts	Fresh ground peppercorns
1.00	ts	Salt-free seasoning
1.00	ts	Garlic salt
1.00	tb	Paprika
2.00	tb	Unsalted butter or
		Margarine
2.00	tb	Dry red wine
0.50	c	Beef broth
0.25	c	Chili sauce
2.00	ts	Browned mustard
	---------	ONION HAIRS ---------
1.00	c	Small onion rings, sliced
		Paper thin (about 3 small
		Onions)
1.00	ts	Flour
2.00	tb	Unsalted butter or margarine
	---------	GARNISH ---------
		Watercress
	---------	ONION HAIRS ---------
	---------	GARNISH ---------

Instructions:
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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