| 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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