4 sirloin strip steaks, cut 1/2 inch thick
1 tsp. dry mustard
4 tbsp. butter
3 tbsp. lemon juice
2 tsp. snipped chives
1 tsp. Worcestershire sauce
6-8 mushrooms, fresh, sauteed in butter

With meat mallet, pound steaks to 1/3 inch thickness. Sprinkle one side of each steak with salt, freshly ground pepper and 1/8 teaspoon of the dry mustard. Pound into meat. Repeat with other side of meat.

Heat blazer pan of chafing dish (A skillet may be used in place of the chafing dish.) over direct flame or heat skillet, then add butter. When melted, add 2 steaks and cook 2 minutes on each side. Transfer meat to hot serving plate. Repeat cooking with remaining meat.

To blazer pan or skillet, add lemon juice, chives and Worcestershire sauce. Bring to boil. Return meat to chafing dish. Spoon a little sauce over meat. Garnish with cooked, fluted mushrooms.