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Sauteed Steak Diane


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  • 4 thin sirloin tip steaks (about 3 ounces each), 1/4 inch thick
  • 1 tablespoon minced yellow onion
  • 1/4 cup water
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons brandy or reduced-sodium beef broth
  • 1 teaspoon fresh lemon juice
  • 3 tablespoons sliced green onion
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh parsley
  • Julienned lemon peel (matchstick length) for garnish


Servings 4
Preparation time 10mins
Cooking time 15mins


Step 1

Spray a large nonstick skillet with vegetable cooking spray. Heat over medium-high heat. Add steaks, two at a time, and cook for 1 minute per side for medium-rare. Place steaks on a plate and cover to keep warm. Repeat with the remaining steaks. add the yellow onion, water, and worcestershire sauce to skillet. cook over medium-high heat. Scraping up brown bits, until slightly reduced, about 2 minutes. Stir in brandy, lemon juice, green onion, butter, and any accumulated juices from the plate. Cook for 1 minute. Stir in parsley. Place steaks on serving plates. Top with the pan juices. Garnish with lemon peel and serve.


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