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Peppercorn Steak
Date added: November 22, 2007
with Vegetables
- Servings: 4 change
- Calories per serving: 220
- Prep time: 20
- Cook time: 12
Ingredients
- 12 ounce-weight beef, rib eye steak, lean, raw
- 1 tbsp pepper corns, multicolour crushed
- 1/2 tsp salt, table
- 2 tbsp butter softened
- 2 tsp molasses, light
- 1/4 tsp lemon peel, fresh
- 1 tsp lemon juice, raw
- 8 ounce-weight fresh sugar snap peas about 2 cups
- 1/2 cup carrots cut into thin bite-size strips
Recipe Method
1. Trim fat from steaks. Press peppercorns and salt into both sides of steaks. Place steaks on the unheated rack of broiler pan. Broil 3 to 4 inches from heat until desired doneness is reached, turning once halfway through broiling time. Allow 12 to 14 minutes for medium-rare doneness. (145 F.) or 15 to 18 minutes for medium doneness (160 F.).
2. Meanwhile, in a small bowl combine butter, molasses, lemon peel, and lemon juice (mixture will appear curdled).
3. In a covered medium saucepan cook snap peas and carrot in a small amount of boiling, salted water for 2 to 4 minutes or until crisp-tender; drain. Stir in 1 tablespoon of the molasses mixture.
4. To serve, top steaks with remaining molasses mixture. Thinly slice steaks; toss with vegetable mixture.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 220 | 11% |
| Fat 13g | 20% |
| Cholesterol 53mg | 18% |
| Sodium 446mg | 19% |
| Carbohydrates 8g | 11% |
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