Instructions: Wash and pat steak dry. Coat with pepper, salt-free seasoning and garlic salt. Spread paprika over all. Press firmly. Melt butter or margarine in large fry pan. Cook steak over high heat 3 minutes on each side to desired doneness. Will be dark and crusty. While steak is cooking, toss onion with flour. Cook a few at a time in hot butter or margarine about 1 minute, until brown and crisp. Keep warm. Remove steak from pan. Drain off any fat.

Deglaze pan with wine. Add broth, chili sauce and mustard. Cook and stir to thicken, 2 to 3 minutes. Slice steak in thin diagonal slices, cross-grain.

Spread red sauce over bottom of serving dish. Arrange steak, slices overlapping, over sauce. Spread onions on top. Garnish with watercress.

Makes 4 servings.

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