Pepper Steak with Butter Sauce
You will need a 12 inch Skillet for this recipe. To ensure even browning look for Steaks no wider than 3 inches and 1 inch thick.
- You will need a 12 inch Skillet for this recipe. To ensure even browning look for Steaks no wider than 3 inches and 1 inch thick.
- 4 Top Sirloin Steaks (8 to 10 oz. each), about 1 inch thick
- 1 T. Pepper (coarsely ground)
- 1 T. Vegetable Oil
- 1 Green Onion (minced)
- 1/2 C. Red Wine or Grape Juice
- 1/2 C. Chicken Broth
- 1/4 C. Worcestershire Sauce
- 1 t. Fresh Thyme (minced)
- 2 T. Butter
1. Pat Steaks dry with paper towels and season with Salt. Rub one side of each Steak with Pepper. Heat Oil in large skillet over medium-high heat until just smoking. Place Steaks with peppered side down in skillet and cook until well browned on both sides, 3 to 5 minutes on each side. Transfer to plate and tent with foil to hold heat.
2. Add Onion to the empty skillet and cook until softened, about 1 minute. Add Wine or Grape Jc., Broth, Worcestershire Sauce, Thyme and simmer, scraping up browned bits with wooden spoon, until reduced by half, about 5 minutes. Add accumulated steak juices back to pan, whisk in Butter, and season with salt. Pour sauce over Steaks, and serve.