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Steak Diane

1 lb. top sirloin steak, cut ½” thick
salt & pepper to taste
2 T. butter
¼ t. dry mustard
¼ cup chopped green onion
½ t. Worcestershire sauce
1½ T. dry Sherry wine
dash of garlic powder
1 t. chopped parsley

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Cut steak into 2 serving portions and pound to ¼” thickness. Sprinkle lightly with salt & pepper. In a large heavy skillet, melt 1 T. butter and stir in mustard. Add onion and steaks to pan. Quickly brown and transfer to heated platter. To pan juices, add remaining butter, Worcestershire sauce, sherry and garlic powder with parsley. Cook over high heat until slightly thick. Stir in parsley and pour sauce over steaks. Yield: 4 servings