Pepper Steak with Butter Sauce

By á-164771

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.

Ingredients

• 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
• Salt
• 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

Preparation

Step 1

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.