6 boneless sirloin or shell steaks, 1/2" thick
Salt
Pepper
8 tbsp. butter
1/4 c. minced green onion
1 tsp. dry mustard
1 tbsp. Worcestershire sauce
2 tbsp. lemon juice
2 tbsp. chopped parsley
1 tbsp. finely cut chives

Round steak may be substituted.

1. Trim steaks of all fat. If you wish, pound steaks between 2 pieces of wax paper to 1/4" thickness. Dry steaks with paper towel. Salt and pepper both sides.

2. Put 3 tablespoons butter in large chafing dish or pan. Heat until foam begins to subside.

3. Cook 2 or 3 steaks on each side, remove and repeat with other steaks.

4. Melt rest of butter, add green onions and cook for 1 minute.

5. Add dry mustard and Worcestershire sauce and mix.

6. Return steaks to pan. Cook 1 minute on each side. Remove steaks.

7. Add lemon juice, parsley and chives to sauce remaining in pan. Mix well. Heat through. Pour over steaks on serving platter.