| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Beef | 4 | Servings | |
INGREDIENTS
| 1 | lb | Top sirloin steak; cut 1" thick, boneless |
| 2 | tb | Black peppercorns; crushed |
| 3 | tb | Butter; or margarine; divided |
| 1/4 | c | Shallots; or onion, minced |
| 1/2 | ts | Hot pepper sauce |
| 3 | tb | Gin |
INSTRUCTIONS
BARB DAY Preparation time: 20 minutes Cut steak into 4 equal portions, and press the peppercorns evenly into both sides. Heat 1 1/2 tb. butter in a large skillet over medium heat until bubbly. Cook steaks 10 to 12 minutes for rare (140 degrees) or to desired doneness, turning once. Remove to a warm platter. Add the shallots to the skillet; cook 2 minutes, stirring frequently. Stir in the pepper sauce. Add the gin; carefully ignite with a match. When flames die out, remove from the heat, swirl in remaining butter until melted and pour the sauce over the steaks. Serving suggestions: Steamed fresh baby carrots and sugar snap peas. (If Densie is coming to dinner, skip the peas!) Source: Beef Industry Council From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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