6 boneless sirloin or shell steaks (1/2 inch thick)
Salt & pepper
1 c. green onions
2 tbsp. Worcestershire sauce
4 tbsp. chopped parsley (opt.)
16 tbsp. butter
2 tsp. dry mustard
4 tbsp. lemon juice
2 tbsp. chopped chives (opt.)

Pound steak between 2 pieces of waxed paper to 1/4 inch thickness. Dry steaks with paper towel. Sprinkle with salt and pepper on both sides. Heat butter in electric pan (4 tablespoons) until foam subsides. Cook steaks for 1 minute on each side. Melt rest of butter. Add onions. Cook 1 minute, stirring constantly. Add dry mustard. Add Worcestershire sauce. Mix well.

Return steaks to pan. Cook 1 minute on each side. Transfer to warm place. Add lemon juice, parsley and chives to pan. Mix well. If you desire steaks more well done, return and cook more at this point. If not, pour juice over steaks and serve.