• Heat 2 tbsp olive oil in heavy skillet set over medium heat; sauté steak for 2 to 3 minutes on each side for medium-rare or 5 minutes on each side for well-done. Remove from pan using wide slotted spatula; sprinkle with pepper and set aside in covered dish.
• Add remaining oil to skillet; sauté onion slices for 2 to 3 minutes or until tender. Add broth, vinegar and mustard to skillet; cook, stirring, for 2 minutes, scraping up any browned bits from bottom of skillet. Pour onion sauce over steak.

Recipe provided by The Low Cholesterol Olive Oil Cookbook.