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Bistec con Brandy
(Steak with Brandy)

4 thin sirloin tip steaks (about 3 oz each, 1/4 thick)
1 tablespoon minced yellow onion
1/4 cup water
3 tablespoon salsa
2 tablespoons brandy
2 teaspoons lemon juice
3 tablespoons sliced green onion
1 clove garlic minced
1 tablespoon butter
1 tablespoon chopped parsley
2 tablespoons olive oil

Add the olive oil to a nonstick skillet. Heat over medium-high
heat. Add steaks two at a time, and cook for 1 minute per side
for medium-rare. Place steak on a plate and cover to keep warm.
Repeat with remaining steaks.

Add the yellow onion, water, salsa, garlic to skillet. Cook over
medium-high heat, scraping up brown bits, until slightly reduced,
about 2 minutes.

Stir in brandy, lemon juice and green onion, butter, and any
accumulated juices form the plate. Cook for 1 minute. Stir in
parsley. Please steaks on serving plates. Top with the pan juices.

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