Peppercorn-Crusted Steak
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.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »