|
|
|
 |
|
|
Roast Sirloin with Black Peppercorn Crust
A Recipe for Lovers of Spiced-Up Meats! |
 |
|
2 Tbls. black peppercorns(may vary according to your taste)
1 pound boneless lean sirloin steak,1 1/2 inches thick, trimmed of fat
1 Tbls. olive or vegetable oil
3 green onions, chopped fine
1 cup low-sodium beef broth
|
1. Preheat oven to 550 degrees farenheit. Place peppercorns in the bottom of a 7-inch skillet and crush them. TIP-make sure to crush them really good. Coat both sides of the steak with the crushed
peppercorns.
2. Set a heavy 10-inch skillet with an ovenproof handle over medium heat for 1 minute. Add the olive oil and heat until almost smoking. TIP-do not wait til it smokes otherwise the taste of the oil will be gone. Add the steak and cook for 30 seconds on each side.
3. Transfer the skillet to the oven and roast it uncovered for 4-5 minutes for rare, 6-7 for medium rare, and 7-8 minutes for medium TIP-cook it medium rare or medium but no longer or the taste will run out. Then transfer the steak to a heated platter and cut thin TIP-cut it about 1/4 of an inch for best serving amounts.
4. Add the green onions to the skillet and cook, stirring, over medium heat for 30 seconds TIP-do not overcook the onions, cook for only 10-15 seconds. Add the white wine and cook, uncovered, for 1 minute. Add beef broth and simmer for 2-3 minutes. TIP-remove any browned onions or browned wine. Serve with carrots or potatoes.
ENJOY!
|
 |
Preparation Time: 10 min |
Serves: 4 |
| Recipe Origin: United States |
|
Submitted by: |
|
Ryan Grantuskas
New Jersey
United States |
|
|
|
|
| This recipe has been viewed 11547 times. |
|
|
|
