PEPPERCORN STEAKS
These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored with mustard and Worcestershire.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium; add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.
Nutrition Facts :
TOMATO AND PEPPER SIRLOIN STEAK
The beefy sauce and zippy peppers in this dish offer an amazing amount of flavor for under 300 calories. -Gayle Tarkowski, Traverse City, Michigan
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat., In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes., Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice.
Nutrition Facts : Calories 284 calories, Fat 12g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 552mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
SIRLOIN STEAK WITH CRUSHED PEPPERCORNS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Sprinkle the steaks with salt.
- Use a mallet or meat pounder to crush the peppercorns, but not too fine. Sprinkle the peppercorns evenly over the steaks on both sides. Press down with your hands to help the peppercorns adhere to the meat.
- Heat the oil in a cast-iron skillet large enough to hold the steaks in one layer. When the skillet is hot and almost smoking, add the steaks, cook about 3 minutes until browned, then turn. Cook about 2 to 3 minutes more for medium rare. Remove to a warm platter.
- Pour the fat out of the skillet, add the shallots and cook, stirring, until they are wilted. Do not brown. Add the wine, broth, tomato paste and thyme. Reduce to half a cup. Add any liquid that may have accumulated around the steaks. Bring to a simmer. Remove from heat and swirl in the butter.
- Remove the thyme sprigs and pour the sauce over the steaks. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 619, UnsaturatedFat 21 grams, Carbohydrate 7 grams, Fat 44 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 18 grams, Sodium 729 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED PEPPER-CRUSTED SIRLOIN
Slice steak against the grain: Place steak on a cutting board and, holding the blade of a sharp knife at a 45-degree angle, cut into thin slices. Serve with our Steakhouse Tomato Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 3
Steps:
- Heat grill to medium-high.
- Season both sides of steak with salt and pepper.
- Lightly oil grates and place steak on grill; cover grill and cook to desired doneness (about 10 minutes per side or 135 degrees on an instant-read thermometer for medium-rare).
- Remove from grill; cover with foil, and let rest for 10 minutes.
BONELESS SHELL STEAK WITH CRUSHED PEPPERCORNS
Provided by Pierre Franey
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the steaks with salt.
- Place peppercorns on a hard surface and crush them with a mallet or the bottom of a heavy skillet. Make sure all are crushed, but not too fine. This should be done shortly before cooking to get the most flavor from the peppercorns.
- Lay steaks over peppercorns to coat them evenly on all sides, patting peppercorns with your hand.
- Lightly oil a heavy skillet, preferably of cast iron, and place over high heat until it is smoking hot. Add steaks and cook them about 3 minutes. Turn and cook about 3 minutes more, or longer if desired. Put steaks on a warm plate and keep them warm.
- Pour off fat from skillet and add 1 tablespoon of the butter. Add shallots and cook, stirring, until wilted. Add wine, tomato paste and thyme and cook over medium heat, stirring with a wooden spatula, until reduced by half. Add any juices that have accumulated around the steaks and swirl in the remaining butter until it melts to bind the sauce. Pour sauce over steaks and sprinkle with parsley.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 33 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 14 grams, Sodium 557 milligrams, Sugar 1 gram, TransFat 0 grams
BRANDY FLAMED PEPPERCORN STEAK
A five-star recipe for sirloin steak cooked in butter, garlic and wine, and then set on fire! Crushed peppercorns, brandy, and a cream sauce give this an extra classy taste.
Provided by TFRIESEN
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.
- Melt butter in a large skillet over medium-high heat. Stir in garlic and wine, and cook for 1 minute. Arrange steaks in pan, and cook until desired doneness, about 5 minutes per side. Reduce heat to low.
- Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce, and then spoon over meat.
Nutrition Facts : Calories 490 calories, Carbohydrate 9.1 g, Cholesterol 138.5 mg, Fat 35.8 g, Fiber 1.6 g, Protein 20.3 g, SaturatedFat 20.1 g, Sodium 1089.1 mg, Sugar 2 g
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