tahini fried steak

I made this up one night when I still didn't know how to cook steaks and had a steak to cook I'd bought on sale. I was afraid of under cooking and of scorching the meat at the time. As you can see, this recipe avoids the high heat cook and cooks until well done. You can shift the cook lengths if desired.

The meal features a lemon tahini sauce. The seasoning portions are not precise. Apply a couple good shakes of the seasoning to each side of the steak.

• 1 large steak or London broil

• 1/4 tsp lemon pepper seasoning

• 1/8 tsp garlic powder

• salt

• 1 can (4 oz) sliced mushrooms

• 1/4 large yellow onion

• 2-3 heaping tbsp tahini

• 1/2 lemon

• 3 tbsp oil

• water

1. Slice the onion.

2. Pour some oil, approximately 3 tablespoons, in a skillet and heat over medium heat.

3. While the oil is heating season both sides of the steak with several shakes of lemon pepper seasoning, salt, and garlic powder.

4. Cook the steak in the skillet over the medium heat. Cover the skillet and cook turning the steak several times to avoid searing or scorching. In approximately 9 minutes remove the steak.

5. Cut the steak into 1/3 inch strips. Throw the strips back into the pan. Add the onion and the drained can of mushrooms. Once the oil is hot again sauté for around 5 minutes or until the onion is translucent. The meat strips should be nearly browned through by this point.

6. Add the tahini and the lemon juice and stir. Add water as needed/if desired to thin sauce. Stir until all meat is well coated and sauce beginning to bubble and remove from heat.

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