Pan-Blackened Steak
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1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 tablespoon paprika
1/2 teaspoon cayenne
1-1/2 pound boneless sirloin beef steak (1 to 1-1/4" thick)
1 tablespoon unsalted butter or margarine
1/4 cup dry red wine
1/4 cup chili sauce
2 teaspoons brown mustard
1 small onion, peeled and very thinly sliced in rings
2 teaspoons flour
2 tablespoons unsalted butter
watercress

Mix first 5 ingredients together in a small bowl. Press the spice
mixture firmly into the steak on both sides. (Save and use remaining
spice for another use.) Melt 1 tablespoon of butter in a large, heavy
frying pan over medium heat. Cook steak over high heat 3 minutes on
each side; turn again to desired doneness. The outside will become
very dark and crusty.

While the steak is cooking, toss onion rings in the flour and fry a
few at a time in a smaller hot skillet with the 2 tablespoons butter
for about 1 minute, until brown and crisp. Separately remove and keep
warm both the onions and the steak. Drain off any fat from the large
skillet and deglaze pan with wine. Add broth, chili sauce and
mustard. Bubble and stir to loosen meat juices and thicken sauce for
2-3 minutes. Slice the steak across the grain in thin diagonal
slices. To serve, spread the sauce on a warm platter and lay the
steak slices over it. Garnish with the onions and watercress.






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