Steak Diane

We used to go to a favorite Greek restaurant in Des Moines…this was often an expensive but delicious special on their dinner menu that we treated ourselves to on our anniversary.  

Steak Diane was a favorite during the ‘50’s and most recipes vary quite a bit.  I grow parsley and chives, so we had to try this version at home.  It was just as good and a lot less expensive!  Cooking the dry mustard and butter with the onions for a minute before browning your steaks gives the meat a fabulous flavor.  I used our electric frying pan set at 350°.                     

Steak Diane

  4         (6-8 Ounce)  Beef Rib Eye Steaks

     1/4  Teaspoon  Pepper

     1/8  Teaspoon  Salt

  2         Tablespoons  Green Onions -- finely chopped

     1/2  Teaspoon  Ground Mustard

  4         Tablespoons  Butter -- divided

  1         Tablespoon  Lemon Juice

  1 1/2  Teaspoons  Worcestershire Sauce

  1         Tablespoon  Parsley -- minced

  1         Tablespoon  Chives -- minced

Sprinkle steaks on both sides with pepper and salt; set aside.  In a large skillet, cook onion and mustard in 2 tablespoons butter for 1 minute.

Add steaks; cook for 2-5 minutes on each side or until meat reaches desired doneness.

Remove steaks to a serving platter and keep warm. In the same skillet, add the lemon juice, Worcestershire sauce and remaining butter; cook and stir for 2 minutes or until thickened.  Add parsley and chives, serve with steaks.

4 Servings

  "Taste of Home Casseroles and One Dish Meals”