Crushed Peppercorn Steak With Creamed Kale And Potato Wedges Recipes

SIRLOIN STEAK WITH CRUSHED PEPPERCORNS

Sirloin Steak With Crushed Peppercorns image

Provided by Pierre Franey

Categories dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 boneless shell steaks, about 8 ounces each, with the excess fat removed
Salt to taste
4 tablespoons cracked peppercorns, white or black
1 tablespoon vegetable oil
2 tablespoons finely chopped shallots
1/2 cup dry red wine
1/2 cup beef broth, fresh or canned
2 teaspoons tomato paste
2 sprigs fresh thyme or 1/2 teaspoon dried
2 tablespoons butter
2 tablespoons finely chopped parsley

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

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