Not only are the origins of this dish shrouded in mystery, so too is the definitive list of ingredients – no two recipes for Steak Diane are alike! Named after the mythical huntress Diana, Australians have claimed Steak Diane as their own and here is our family recipe for this dish.
2 sirloin or rump steaks, 175-225g each in weight
1 onion, peeled and finely chopped
2 teaspoons caster sugar
Rind of ½ lemon
Juice of 1 lemon
1 tablespoon chopped parsley
1. Melt half the butter in a frying pan and fry the onion over a low heat until soft but not yet brown. Take the onion out of the pan and keep to one side.
2. Turn the heat up so that the frying pan gets very hot and sear the steaks quickly on each side.
3. Turn the heat down and cook for about 6 minutes, turning regularly for medium-rare steaks. (The cooking time can be varied depending upon how ‘done’ you like your steak.)
When cooked, remove the steaks from the pan and place on pre-warmed serving plates. Melt the remainder of the butter in the pan and return the onions to a low heat. Add the sugar, lemon juice, lemon rind, parsley and a few drops of Worcestershire sauce.
Cook lightly, stirring to ensure that the sugar dissolves. Pour this sauce over the steaks and serve immediately.
Serve with Australian coleslaw and damper for a truly authentic Aussie meal.