2 (12 ounce) boneless beef top-loin
steaks, cut 1 inch thick
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/2 teaspoon ground cinnamon
1 tablespoon vegetable oil
1 large white onion, thinly sliced
1 medium leek, thinly sliced
2 shallots, chopped
1/2 cup beef broth
1 teaspoon Worcestershire sauce
1/2 cup sliced scallions
Scallions, sliced into 3-inch pieces (optional)
Cut steaks into 4 portions. Combine garlic salt, chili powder, pepper and cinnamon. Use your fingers to press mixture onto both sides of each steak portion. In a large skillet cook steaks in hot oil over medium heat to desired doneness, turning once. Allow 8 to 11 minutes for medium rare or 12 to 14 minutes for medium. Transfer steaks to a serving platter, reserving drippings in the skillet. Keep warm.
For sauce, add white onion, leek and shallots to skillet. Cook and stir over low heat for 5 minutes or until onions are tender. Add beef broth and Worcestershire sauce. Cook and stir for 1 to 2 minutes more or until broth is slightly reduced. Add scallions. Spoon onion mixture over steaks. Garnish with scallion pieces, if desired.
Makes 4 servings.