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Prep 20min
Total20min
Ingredients11
Servings4
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Ingredients
Sauce
1
tablespoon butter
2
teaspoons all-purpose flour
1/4
cup water
1/4
cup whipping cream
2
tablespoons brandy
2
teaspoons green peppercorns in brine (from 3.52-oz. can), drained, rinsed
1/2
teaspoon beef-flavor instant bouillon
1/8
teaspoon salt
Steak
4
(8-oz.) boneless beef top loin steaks (New York, Kansas City or strip steaks)
4
teaspoons olive oil
2
teaspoons garlic-pepper blend
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Steps
1
Heat grill. Melt butter in small skillet over medium heat. Add flour; cook and stir until well combined. Add all remaining sauce ingredients; cook until smooth and thick, stirring constantly. Cover to keep warm.
2
Brush steaks with olive oil. Sprinkle garlic-pepper blend evenly over 1 side of each steak.
3
When ready to grill, place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until of desired doneness, turning once.
4
To serve, place each steak on individual serving plate. Top each with peppercorn sauce.
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To broil steaks, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.
Peppercorns are the berries of a climbing vine native to India and Indonesia. The vine’s white flowers mature into soft green berries. Green peppercorns are fresh, under-ripe berries; they are reserved in brine. Look for green peppercorns in the pickles and olives section in the supermarket.
New York steak, Kansas City strip steak, Delmonico steak, shell steak, sirloin club steak and strip steak are all names for the same cut of short loin, the most tender section of beef.
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