1 1/2 pounds top sirloin steak, cut 1/2-inch thick
Lawry’s Seasoned Salt to taste
Lawry’s Seasoned Pepper to taste
2 T. butter
1/2 tsp. dry mustard
1/4 cup chopped green onion
2 T. butter
1 T. Worcestershire sauce
3 T. dry Sherry wine
1/4 tsp. Lawry’s Garlic Powder with Parsley
1 T. chopped parsley

Cut steak into 4 serving portions and pound to 1/4-inch thickness. Sprinkle lightly with Seasoned Salt and Seasoned Pepper. In large heavy skillet, melt 2 T. butter and stir in mustard. Add onion and as many steaks as will fit in pan. Quickly brown and transfer to heated platter. Repeat with remaining steaks. To pan juices, add remaining 2 T. butter, Worcestershire sauce, Sherry and Garlic Powder with Parsley. Cook over high heat until slightly thick. Stir in parsley and pour sauce over steaks.