Saturday, September 1, 2012


3 tsp canola oil, divided
1 lb thick cut boneless sirloin
1 cup thin sliced onions
1 cup picante sauce

Cut the steak into 4 serving pieces.

Heat half the canola oil in a large nonstick skillet; add steak and brown well on both sides.  Remove steak from the skillet and drain off any fat.

Add the remaining canola oil to the skillet and add the onions.  Cook until the onions are tender, stirring occasionally.  Stir in the picante sauce.

Return the steak to the skillet and lower heat to medium.  Cook an additional 2 minutes for medium steak or longer for well done.

To serve, place steak pieces on serving plates and top with onions and sauce.

Yield 4 servings.

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