Pepper Sirloin Steak

1 2 1/2 pound sirloin steak, 1 1/2 inches thick
1/2 Cup butter or margarine
1/4 Cup chopped fresh parsely or 4 teaspoons dried parsely
1/4 Cup minced onion
2 Tablespoons worcestershire sauce
1 teaspoon freshly ground pepper
1/2 teaspoon dry mustard
  1. Lightly score edges of steak at 1 inch intervals.
  2. Preaheat grill or broiler
  3. Combine butter, parsely, onion, Worcestershire sauce, pepper and mustard in a small saucepan.
  4. Heat, stiring continually, over low heat, until butter melts.
  5. Reserve 1/4 of the mixture.
  6. Place steak on grill or broiler pan.
  7. Brush steak with butter mixture.
  8. Cook, basting frequently with butter mixture, about 6 minutes per side for medium.
  9. Place steak on a serving platter.
  10. Cut thin slices across the grain.
  11. Drizzle reserved butter mixture over steak.

Tips:
Make Ahead
Leftover steak will keep, well wrapped in the refrigerator, for up to 2 days. Slice and serve alongside eggs or make a hearty last-minute salad for a weeknight supper.

Variation
Sprinkle fresh herbs on hot coals while grilling to enhance the flavor of hte meat.

It's easy to please individual tasates by grilling or broiling steaks "to-order." Cut steak into serving size portions before cooking. Smaller pieces mean quicker cooking, too!

A clean grill rack will help prevent meat from sticking during cooking. Just firmly rub a wire brush over the rack after the grill has been sufficiently heated.

Good served with:


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