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Zesty Lemon Steaks


  • 4 steaks
  • 1 Tbsp. each oil and margarine
  • 3/4 tsp. Dijon mustard
  • 1 clove garlic
  • 1/4 tsp. seasoned salt
  • 1/4 tsp. cracked black pepper
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  • 4 tsp. lemon juice
  • 1 tsp. Worcestershire sauce
  • 1/4 cup chopped parsley


Trim off excess fat from steaks and slash edges to prevent curling. Wipe dry with paper toweling and set aside. In large skillet, combine oil, margarine, mustard, garlic, salt, and pepper. Heat until bubbly. Saute steaks in seasoned margarine for 4-5 minutes. Turn steaks and cook 4-5 minutes longer or to desired doneness. (Cooking time depends on the thickness of the steaks. For pan broiling, steaks should be 1 inch thick or less). Remove steaks and keep warm. Into saucepan stir lemon juice and Worcestershire sauce. Pour over steaks and sprinkle with parsley. Serve immediately.

By Robin from Washington, IA

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