Blackened Red Steaks

Blackened Red Steaks

Just make sure that your onion hairs are just onions without any hair.

-Sweet Mama Janisse



For 3 people ()


  • 1.5 pound(s) boneless sirloin beef steak (1 to 1 1/4" thick)
  • 0.5 teaspoon(s) fresh ground peppercorns
  • 1 teaspoon(s) salt-free seasoning
  • 1 teaspoon(s) garlic salt
  • 1 tablespoon(s) paprika
  • 2 tablespoon(s) unsalted butter or margarine
  • 2 tablespoon(s) dry red wine
  • 0.5 cup(s) beef broth
  • 0.25 cup(s) chili sauce
  • 2 teaspoon(s) brown mustard
  • 1 cup(s) onion rings, sliced paper thin
  • 1 teaspoon(s) flour
  • 2 tablespoon(s) unsalted butter or margarine
  • watercress for garnish

Blackened Red Steaks Directions

  1. Wash and pat steak dry.
  2. Coat with pepper, salt-free seasoning and garlic salt.Spread paprika over all.Press firmly.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Tags:  beef, steak, Cajun