Four-Onion Steak 2 (12 ounce) boneless beef top-loin     steaks, cut 1 inch thick 1/2 teaspoon garlic salt 1/2 teaspoon chili powder 1/2 teaspoon pepper 1/2 teaspoon ground cinnamon 1 tablespoon vegetable oil 1 large white onion, thinly sliced 1 medium leek, thinly sliced 2 shallots, chopped 1/2 cup beef broth 1 teaspoon Worcestershire sauce 1/2 cup sliced scallions Scallions, 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 14 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 scallions. Spoon onion mixture over steaks. Garnish with scallion pieces, if desired. Makes 4 servings.