Steak In Rye

By lknowles

From TRUE magazine (are you old enough to remember TRUE? It was kind of like Playboy but without the pictures) December 1964

Ingredients

• 4 Sirloin Steak (1/2 Lb Each)
• 3 Tbsp Flour
• 1 Stick Butter (4 Oz)
• 1 Tbsp Beef Extract
• 1/2 Cup Rye Whiskey
• 8 Scallions (Or 1 Small Onion), Chopped
• 1 Lemon, Juiced
• To Taste Salt & Pepper

Details

Servings 4

Preparation

Step 1

Melt the butter in a large pan. Wipe the meat with a damp cloth, dry and coat with flour. Over high heat, fry the steaks on both sides according to how rare you like them done. Remove steaks and keep warm. Reduce heat to medium, mince scallion or onion and sauté until golden. Add rye, beef extract, lemon, salt & pepper. Reduce by half while stirring. Place steaks back into the pan for a minute to reheat, turning once. Remove to a serving platter and pour the sauce over them.

Per Serving: 975 Cal (70% from Fat, 26% from Protein, 3% from Carb); 59 g Protein; 70 g Tot Fat; 33 g Sat Fat; 26 g Mono Fat; 8 g Carb; 1 g Fiber; 47 mg Calcium; 8 mg Iron; 391 mg Sodium; 257 mg Cholesterol