Crusty Grilled Peppercorn Steaks Recipes

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BRANDY FLAMED PEPPERCORN STEAK



Brandy Flamed Peppercorn Steak image

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

3 tablespoons crushed black peppercorns
2 (8 ounce) beef top sirloin steaks
1 tablespoon lemon pepper
1 teaspoon salt
5 tablespoons butter
2 cloves garlic, minced
½ cup red wine
3 tablespoons brandy
¼ cup chopped green onions
1 shallot, chopped
½ cup heavy cream
1 teaspoon white sugar

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

PEPPER-RUBBED GRILLED STEAKS WITH CARAMELIZED ONIONS



Pepper-Rubbed Grilled Steaks with Caramelized Onions image

A robust pepper rub on the beef is a nice contrast to slightly sweet caramelized onions.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 6

1 large sweet onion (Maui, Texas Sweet or Walla Walla), thinly sliced, separated into rings
1 tablespoon sugar
2 tablespoons water
1 tablespoon balsamic vinegar
1/2 to 1 teaspoon seasoned pepper blend
4 boneless beef strip steaks, 1/2 to 3/4-inch thick (4 oz each), trimmed of fat

Steps:

  • Heat 12-inch nonstick skillet over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, just until it begins to brown. Stir in sugar and water. Reduce heat to medium-low; cover and cook 6 to 8 minutes, stirring frequently, until onion is tender and golden. Remove from heat; stir in vinegar.
  • Meanwhile, heat closed contact grill for 5 minutes. Rub pepper blend on both sides of each steak.
  • When grill is heated, place steaks on bottom grill surface. Close grill; cook 3 to 5 minutes or until desired doneness. Serve steaks with onions.

Nutrition Facts : Calories 150, Carbohydrate 7 g, Cholesterol 60 mg, Fat 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 5 g

GRILLED PEPPERCORN T-BONES



Grilled Peppercorn T-Bones image

Master grilled steak with this easy version and you'll have beef lovers asking for your secret.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 8

6 beef T-bone steaks, 1 inch thick (about 1 1/2 pounds)
3 cloves garlic, cut in half
1 1/2 tablespoons black peppercorns, crushed
1/3 cup butter or margarine, softened
1 1/2 tablespoons Dijon mustard
3/4 teaspoon Worcestershire sauce
1/4 teaspoon lime juice
Salt and pepper, if desired

Steps:

  • Heat coals or gas grill for direct heat. Trim fat on beef steaks to 1/4-inch thickness. Rub garlic on beef. Press peppercorns into beef. In small bowl, mix remaining ingredients except salt and pepper; set aside.
  • Cover and grill beef 4 to 5 inches from medium heat 10 to 14 minutes or until of desired doneness, turning once. Sprinkle with salt and pepper. Serve with butter mixture.

Nutrition Facts : Calories 200, Carbohydrate 1 g, Cholesterol 65 mg, Fiber 0 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 200 mg

PEPPERCORN STEAKS



Peppercorn Steaks image

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

1 tablespoon whole black peppercorns, crushed
2 boneless beef top loin steaks (8 ounces each)
2 to 3 tablespoons butter, melted
1 to 2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1/2 cup red wine or beef broth
1 teaspoon ground mustard
1/2 teaspoon sugar
2 teaspoons cornstarch
1 tablespoon water

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 :

GRILLED CRUSTED STEAK WITH LEMON BUTTER



Grilled Crusted Steak With Lemon Butter image

The sugar in the rub melts as the steaks cook and create a crunchy crust that is spicy sweet. The butter will mellow the peppery taste.

Provided by Karen From Colorado

Categories     Steak

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons butter, softened
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1/4 teaspoon garlic powder
4 sirloin steaks
1/4 cup ground black pepper
1 1/2 teaspoons white pepper
1/2 teaspoon red pepper flakes
1 teaspoon ground coriander
1/4 cup sugar
1 tablespoon salt
1 teaspoon garlic powder

Steps:

  • Mix together butter, parsley, lemon juice and 1/4 teaspoon garlic powder.
  • Place butter mixture in plastic wrap and roll into a log shape.
  • Chill until firm.
  • Combine black pepper, white pepper, red pepper flakes, coriander, sugar, salt and garlic powder.
  • Rub spice mix into both sides of steaks.
  • Shake off excess.
  • Place steaks on a hot grill and cook for 2 minutes.
  • Turn and cook for 2 additional minutes.
  • Move steak to a cooler section of the grill and continue to cook until desired doneness.
  • Serve each steak with a slice of the lemon butter.

GRILLED PEPPERED STEAKS



Grilled Peppered Steaks image

I once wanted a peppered steak for supper, so I tossed some spices together and came up with this recipe. My family thoroughly enjoyed it.-Stephanie Moon, Boise, Idaho.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1-1/2 to 2 teaspoons coarsely ground pepper
1 teaspoon onion salt
1 teaspoon garlic salt
1/4 teaspoon paprika
4 boneless beef top loin steaks (8 ounces each)

Steps:

  • In a small bowl, combine the pepper, onion salt, garlic salt and, if desired, paprika Rub onto both sides of steaks. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-10 minutes on each side.

Nutrition Facts : Calories 301 calories, Fat 10g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 1039mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.

CRUSTY GRILLED PEPPERCORN STEAKS



Crusty Grilled Peppercorn Steaks image

This is sort of like a Steak au Poivre prepared outdoors on the grill. Great for a special occasion cookout.

Provided by JackieOhNo

Categories     Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

6 (10 -12 ounce) beef shell steaks (or strip steaks)
1 garlic clove, bruised, peeled
1/4 cup olive oil (or as needed)
1 cup cracked peppercorns, preferably a blend of black and white (approximate amount) or 1 cup fresh coarse ground black pepper (approximate amount)
salt, to taste

Steps:

  • Pat steaks dry with paper towels. Rub both sides of each steak with garlic, then brush lightly with olive oil.
  • Line large baking sheet or tray with waxed paper. Spread thin layer of pepper on plate, lightly coat both sides of steak with pepper, and place on waxed paper. Repeat with remaining steaks and additional pepper.
  • Meanwhile, prepare charcoal for grilling (or heat broiler).
  • Just before grilling, lightly salt both sides of steaks. Grill steaks over hot fire or broil 4 inches from heat until browned and crusty on outside but still pink at center, about 5 minutes each side for medium-rare.
  • Transfer steaks to serving plates and serve at once.

Nutrition Facts : Calories 138.5, Fat 9.8, SaturatedFat 1.6, Sodium 4.9, Carbohydrate 15, Fiber 5.9, Sugar 0.1, Protein 2.4

GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER



Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter image

Provided by Bobby Flay

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

1 tablespoon olive oil
1/4 cup finely chopped shallots
1 teaspoon finely chopped garlic
2 stick unsalted butter, at room temperature
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
3 tablespoons finely chopped chives
Salt and freshly ground pepper
2 cups coarsely ground black peppercorns
3 tablespoons ancho chile powder
8 T-bone steaks, each 10 to 12 ounces
Olive oil
Salt

Steps:

  • Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.
  • Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter.

PEPPERCORN RUBBED AND GRILLED FLAT IRON STEAK



Peppercorn Rubbed and Grilled Flat Iron Steak image

Provided by Food Network

Categories     main-dish

Time 5h

Yield 6 servings

Number Of Ingredients 6

4 tablespoons cracked black pepper
1/8 teaspoon ground allspice
1/4 cup chopped green peppercorns
6 (4-ounce) flat iron steaks (flank steak can be used as a substitute)
Kosher salt
Chopped fresh rosemary leaves, for garnish (about 2 sprigs)

Steps:

  • Mix black pepper and allspice together. Set aside. Rub the chopped green peppercorns into both sides of the steaks. Sprinkle the pepper and allspice mixture on both sides of the steaks, to taste. Put the steaks in the refrigerator for at least 4 hours. Remove from refrigerator and salt, to taste. Let stand for about 1/2 hour at room temperature before grilling. An oven broiler can also be used. Cook to desired doneness. Remove from heat and let stand for at least 5 minutes. Garnish with chopped rosemary and serve.

GRILLED PEPPER-CRUSTED SIRLOIN



Grilled Pepper-Crusted Sirloin image

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

1 1/2 pounds sirloin steak
2 teaspoons coarse salt
4 teaspoons cracked black pepper

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.

GRILLED PEPPERCORN STEAK AND CARAMELIZED PECAN SALAD WITH CABERNET-CHERRY VINAIGRETTE



Grilled Peppercorn Steak and Caramelized Pecan Salad with Cabernet-Cherry Vinaigrette image

This is a summer favorite that I served in many restaurants, inspired by my 'oops, the Cabernet wine has turned again in the heat,' moments. This is usually the meal, but it may also be an appetizer salad as well. I offered it as both in my restaurants. The dressing and pecans keep for a few weeks unrefrigerated, and I often make these in bulk in advance for several meals. A simple dish, easily made by any level cook, it is a stylish, beautiful, and delectable entree salad fit for company.

Provided by Karen Barris Calabro

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 2h10m

Yield 4

Number Of Ingredients 19

1 tablespoon olive oil
1 tablespoon grainy brown mustard
1 tablespoon minced fresh garlic
1 teaspoon salt
2 teaspoons cracked black pepper
2 tablespoons port wine
1 pound beef top sirloin, trimmed of excess fat and cut into 4 portions
2 cups Cabernet Sauvignon wine
½ cup dried cherries
1 teaspoon white sugar
¼ teaspoon salt
½ cup extra-virgin olive oil
1 cup pecan pieces
1 tablespoon water
1 tablespoon white sugar
¼ teaspoon salt
7 ounces mesclun salad greens with spinach and/or arugula
1 carrot, peeled and shaved
4 radishes, thinly shaved

Steps:

  • Whisk together 1 tablespoon olive oil, brown mustard, garlic, 1 teaspoon salt, cracked pepper, and port wine in a bowl; pour marinade into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour (up to 5 days if necessary).
  • Bring Cabernet wine and dried cherries to a boil in a saucepan, reduce heat to medium, and cook, stirring occasionally, until wine has reduced to about 1/3 of its original volume, about 20 minutes. Dissolve 1 teaspoon sugar and 1/4 teaspoon salt into the wine mixture and pour in extra-virgin olive oil. Remove from heat and let dressing cool.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a sheet pan.
  • Toss pecan pieces in a bowl with water, 1 tablespoon sugar, and 1/4 teaspoon salt in a bowl until thoroughly coated. Spread coated pecans into the prepared sheet pan.
  • Bake pecans in the preheated oven until the coating adheres to the nuts and pecans are fragrant and brown, 15 to 20 minutes. Remove from pan and immediately transfer to a large heatproof plate to finish cooling. Be careful, candied pecans are extremely hot. Set pecans aside to cool.
  • Preheat an outdoor grill for very high heat and lightly oil the grate.
  • Remove steak pieces from marinade, shake off excess marinade, and grill until steaks are seared and done to your desired degree of rareness, 1 1/2 to 3 minutes per side. An instant-read meat thermometer inserted into the thickest part of a steak should read 145 degrees F (65 degrees C) for medium-well. Discard used marinade. Let steaks stand for 5 minutes after grilling before cutting into thin slices.
  • To serve, mix baby greens with shaved carrot and radishes in a salad bowl and divide onto 4 large serving plates. Lay slices of beef in a spoke pattern on top of greens and sprinkle each salad generously with candied pecans. Whisk dressing and drizzle over salads, distributing a few cherries onto each salad.

Nutrition Facts : Calories 800.1 calories, Carbohydrate 28.4 g, Cholesterol 48.9 mg, Fat 56.1 g, Fiber 5.3 g, Protein 24.3 g, SaturatedFat 8.5 g, Sodium 996.1 mg, Sugar 15.6 g

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Combine seasoning ingredients in small bowl; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
From mnbeef.org


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