1/2 lb. boneless sirloin steak
2 tsp. butter
1 c. sliced onions
1 garlic clove, minced
1/2 c. canned beef broth
1 tbsp. red wine vinegar
2 tsp. Dijon style mustard
3 tbsp. plain dried bread crumbs
1 tbsp. each chopped fresh parsley & grated Parmesan cheese

On rack in broiling pan broil steak until rare, 3 or 4 minutes on each side.

While steak is cooking, in 10 inch nonstick skillet heat butter over high heat until bubbly and hot; add onions and garlic and saute, stirring occasionally, until onions are tender-crisp, 2 to 3 minutes. Stir in broth, vinegar and mustard and continue cooking until liquid is reduced by half, 3 or 4 minutes longer.

Transfer steak to 9 x 9 x 2 inch flameproof baking dish and top with onion mixture. In small bowl combine bread crumbs, parsley, and cheese, mixing well. Sprinkle over onion mixture and broil until topping is lightly browned, 1 to 2 minutes.