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
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
- Folate 6.0
- Calcium 5.0
