Peppercorn-Crusted Steak

Tested Till Perfect

Pepper adds the perfect hit of heat to tender steak, which, for this recipe, should be 1/2 to 1 inch (1 to 2.5 cm) thick. For extra flavour, top it off with Herb Butter, one of the Aiolis or a sprinkle of crumbled blue cheese.

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 341
pro 43 g
total fat 17 g
sat. fat 5 g
carb 3 g
fibre trace
chol 103 mg
sodium 326 mg
% RDI: -
calcium 5%
iron 39%
folate 6%
    2 tbsp (25 mL) black peppercorns
    2 cloves garlic, minced
    2 tbsp (25 mL) Dijon mustard
    2 tbsp (25 mL) olive oil
    4 grilling steaks (about 8 oz/250 g each)
    1/4 tsp (1 mL) salt

Preparation:

Place peppercorns in resealable plastic bag. Using flat side of mallet or heavy saucepan, crush peppercorns until size of sesame seeds; place in small bowl. Mix in garlic, mustard and oil. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Trim fat from steaks. Spread pepper mixture around edges. (Make-ahead: Cover and refrigerate for up to 4 hours.) Sprinkle with salt. Place on greased grill over high heat; close lid and cook for 3 to 5 minutes per side for medium-rare or until desired doneness. Transfer to warmed platter; tent with foil and let stand for 5 minutes before serving.





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