The Dijon mustard and Worcestershire sauce add a punch to the creamy yogurt sauce that you spoon over the steak.
Oxmoor House JULY 2010
1. Trim fat from steak. Combine rosemary and pepper; sprinkle over steak.
2. Coat a large nonstick skillet with cooking spray; add margarine, and place over medium heat until margarine melts. Add steak, and cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan; transfer to a serving platter, and keep warm.
3. Combine yogurt, mustard, and Worcestershire sauce in a small saucepan. Cook over low heat, stirring constantly, until thoroughly heated (do not boil). Spoon sauce over steak. Sprinkle with parsley. If desired, garnish with rosemary sprigs and lemon wedges.
carbo rating: 1
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