4 Servings

Ingredients:
1 1/2 Lbs. top sirloin steak, cut 1/2-inch thick
Salt and pepper to taste
4 Tbsp. butter
1/2 tsp. dry mustard
1/4 cup chopped green onion
1 Tbsp. Worcestershire sauce
3 Tbsp. dry sherry wine
1/4 tsp. garlic powder
1 Tbsp. chopped parsley

Directions:
Cut steak into 4 serving portions and pound to 1/4-inch thickness. Sprinkle lightly with salt and pepper.
In large heavy skillet, melt 2 Tbsp. butter and stir in mustard. Add onion and as many steaks as will fit in pan.
Quickly brown and transfer to heated platter. Repeat with remaining steaks.
To pan juices, add remaining 2 Tbsp. butter, Worcestershire sauce, sherry, and garlic powder. Cook over high heat until slightly thick.
Stir in parsley and pour sauce over steaks.

Counts per entire recipe:
4.67/ 1347.91/ 76.52/ 39.15

Counts per serving:
1.17/ 336.98/ 19.13/ 9.79