Three peppercorn-crusted steak with creamy Caesar sauce

By á-32

Ingredients

• Cooking spray
• 1 1/4 pound steak, such as flank, skirt or London broil
• 2 tablespoons mixed peppercorns
• 3/4 cup buttermilk
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Preparation

Preparation

Step 1

Coat a stovetop grill pan or griddle with cooking spray and preheat to medium-high.
Place the peppercorns in a freezer bag and mash with a meat mallet, rolling pin or the bottom of a heavy skillet until finely crushed. Season both sides of the steak with salt and the crushed peppercorns. Place the steak on the hot pan and cook 3 to 5 minutes per side for medium-rare to medium (maybe slightly longer for London broil). Remove the steak from the pan and let stand 5 to 10 minutes before slicing crosswise (against the grain) into 1/4-inch thick slices.
Meanwhile, whisk together the buttermilk, Parmesan cheese and garlic powder. Season with salt and freshly ground black pepper. Serve the steak with the buttermilk mixture spooned over top.
Nutrients per serving: Calories: 304, Fat: 17g, Saturated Fat: 8g, Cholesterol: 80mg, Carbohydrate: 3g, Protein: 32g, Fiber: 0g, Sodium: 265mg
Serving Size
Makes 4 servings