1. Score the edges of the sirloin steaks in a few places so they do not curl while frying, then season with salt and pepper.
2. Spread a thin layer of mustard over the steaks and let them rest for half an hour.
3. Reserve a tablespoon of the flour for the sauce. Cut the onions into thin rings, toss them in flour and fry them in plenty of hot oil until crisp, then drain on paper towels.
4. Set aside the oil used for frying the onions; fry the steaks in the 2 tablespoons of oil specified for the meat over high heat for 2-3 minutes per side until browned, then keep them warm.
5. Pour the stock into the frying fat, thicken with the reserved flour mixed with a little cold stock and boil for a few minutes into a glossy gravy.
6. Serve the steaks with the sauce and pile plenty of the crispy fried onions on top.
Tip: They are best with fresh roast potatoes or chips.
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