2 12-oz. boneless beef top-loin steaks cut 1 inch thick
3/4 tsp. garlic salt
1/2 tsp. chili powder
1/4 tsp. pepper
1/8 tsp. ground cinnamon
1 Tbsp. cooking oil
1 large white onion, thinly sliced
1 medium leek, thinly sliced (1/3 cup)
2 shallots, chopped (1/4 cup)
1/2 cup beef broth
1 tsp. Worcestershire sauce
1/2 cup sliced green onions
Green onions, sliced into 3-inch pieces (optional)
Cut steaks into 4 portions. Combine garlic salt, chili powder, pepper, and cinnamon. Use your fingers to press mixture onto both sides of each steak portion. In a large skillet cook steaks in hot oil over medium heat to desired doneness, turning once. (Allow 8 to 11 minutes for medium rare or 12 to 15 minutes for medium.) Transfer steaks to a serving platter, reserving drippings in the skillet. Keep warm.
For sauce, add white onion, leek, and shallots to skillet. Cook and stir over low heat for 5 minutes or until onions are tender. Add beef broth and Worcestershire sauce. Cook and stir for 1 to 2 minutes more or until broth is slightly reduced. Add green onions. Spoon onion mixture over steaks. Garnish with green onion pieces, if desired.
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