Minute steaks with Dijon sauce
- 9 minute steaks
- 1 teaspoon fine sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup all purpose flour
- 2 tablespoons steak spice mix
- 1/4 cup vegetable oil
- 1/2 yellow onion, minced
- 2-3 cups chicken stock
- 2-3 tablespoons Dijon mustard (or to taste)
- 1/2 lemon
- 2 tablespoons Italian parsley, for garnish
Pat the minute steaks dry and season with salt, pepper, and garlic powder on both sides.
Heat a large pan over medium-high heat.
Mix 1 cup all purpose flour with steak spice in a large bowl, and coat the minute steaks with this mixture. Shake off excess flour.
Add the vegetable oil to the pan and heat.
When the oil is very hot, and appears to be separating, you can cook the minute steaks, in 2 batches. Cook about 3 minutes per side, or until the meat has browned and releases easily from the pan.
When the steaks have been browned, add onion to the pan and fry for 1-2 minutes.
Deglaze the pan with a bit of the chicken stock, making sure to scrape the caramelized beef stuck to the pan.
Add the minute steaks back to the pan and enough chicken stock to cover.
Incorporate 2-3 tablespoons Dijon mustard to the sauce and bring to a boil.
Reduce heat to medium-low, cover, and simmer for 1 1/2 hours, checking that there is enough liquid about every half hour.
Add juice of half a lemon to the sauce. Garnish with minced parsley.