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If you haven't ever used fresh, coarse-ground pepper, buy a McCormick pepper mill already loaded with peppercorns. They're economical and they allow you to freshly grind pepper right at the table!
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| Pepper Rubbed Beef Steak |
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Ingredients
(215 calories; 29 g protein; 1 g carbohydrate; 9 g fat per serving)
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| 4 |
beef shoulder center steaks, cut 3/4 inch thick (about 5 ounces each)
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| 1 tsp |
cracked black pepper or mixed cracked peppercorns (black, white, green and pink) |
| 1 tsp |
minced garlic |
| 2 tsp |
vegetable oil |
| 1/2 cup |
ready-to-serve beef broth |
| 1/4 cup |
dry red wine |
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- Combine pepper and garlic.
- Press evenly onto beef steaks.
- Heat oil in large nonstick skillet over medium heat until hot.
- Place steaks in skillet.
- Cook 9 to 11 minutes for medium rare to medium doneness, turning once.
- Remove to platter and keep warm.
- Add broth and wine to skillet.
- Increase heat to medium-high.
- Cook and stir 1 to 2 minutes or until browned bits attached to skillet are dissolved and sauce is reduced by half.
- Spoon sauce over steaks.
- Serve while hot.
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