Steak Diane

Steak Diane

19

"This recipe of strip steak pounded thin, seasoned with dry mustard, and pan fried, goes great with cooked mushrooms. Just add them to the pan during the last few minutes of cooking time."

Ingredients

40 m servings 543 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 43.6 g
  • 67%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 34.6 g
  • 69%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Pound steaks to be 1/4 inch thick, and sprinkle each side with salt, black pepper, and 1/8 teaspoon mustard; rub into the meat.
  2. Melt margarine in a large skillet over medium-high heat. Fry 2 of the steaks for 2 minutes on each side, and transfer to a hot serving plate. Repeat with remaining 2 steaks.
  3. Add lemon juice, chives, Worcestershire sauce, and remaining mustard to the pan, and bring to a boil. Return the steaks to the pan to heat through, and coat with sauce.
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Reviews

19
  1. 27 Ratings

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Tried this recipe because Steak Diane is served at our favorite restaurant. This was very good, but it lacked the more complex flavor of that served in a restaurant.The second time I made it,I p...

I think Steak Diane could be prepared much better than this recipe calls for. First of all, frying strip steaks in butter produced a rubbery consistency. I would grill the steaks until desired...

Very easy to prepare and people liked it a lot. I found that I needed more mustard than what the recipe called for. Also, I totally recommend serving with mushrooms.

My ex's mother used to make this same recipe with the addition of red wine in the sauce. It cuts the acidity of the lemon juice and compliments the steak nicely.

I used fillet steak, not strips, and needed to use a bit more dry mustard to rub on the steak than what was called for in the recipe. Also at the end I added dijon mustard not dry mustard. It ...

My family made this for me for Mother's Day dinner - It was Very Good and everyone loved it

to sour for use, I would have preferred a creamy source, this recipe did not have much of a source

Good. I added a little dijon at the end.

Too tangy for our taste.