Peppercorn-Crusted Steak

Author: Canadian Living

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.

  • Portion size 4 servings

Ingredients

  • 2 tablespoons black peppercorns
  • 2 cloves of garlic minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 4 grilling steaks (about 8 oz/250 g each)
  • 1/4 teaspoon salt

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 326 mg
  • Protein 43 g
  • Calories 341.0
  • Total fat 17 g
  • Cholesterol 103 mg
  • Saturated fat 5 g
  • Total carbohydrate 3 g

%RDI

  • Iron 39.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Peppercorn-Crusted Steak

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