A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Palomilla Steak
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- #41908
Sirloin steaks are quickly pan seared to the desired doneness and served with a lime-butter pan sauce.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 thin-sliced, boneless sirloin steaks
1 tablespoon olive oil
1 lime, juiced
4 tablespoons butter
3 cloves garlic, minced
salt and black pepper, to taste
directions
Place the steak between sheets of waxed paper. Pound thin with a meat mallet or rolling pin.
Heat the olive oil in a skillet over medium-high heat. Add the steaks, in batches if needed, and cook for one minute per side. Remove the steaks to a plate and keep warm.
Add the lime juice to the pan and stir quickly to deglaze the pan. Turn the heat to low and add the butter and garlic. Cook, stirring constantly, until the liquid is heated. Do not let the butter burn.
Pour the butter sauce over the steaks. Season as desired with salt and pepper. Garnish with fresh lime slices, if desired.
nutrition data
Nutritional data has not been calculated yet.
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