Pepper-Crusted Pan Steak Flambeed in Whisky

INGREDIENTS

INSTRUCTIONS

Trim any excess fat you can off the meat. Set the steaks in a baking dish
just large enough to hold them in a single layer. In a spice grinder or
with a mortar and pestle, grind together the peppercorns, salt, and herbes
de Provence until the peppercorns are coarsely ground. Transfer to a small
bowl and stir in 1 tablespoon each of whisky and olive oil. Rub this spice
paste all over the steaks. Set aside at room temperature to marinate for 1
hour. Heat your nonstick frying pan over high heat for 1 minute. Add the
remaining 1 1/2 tablespoons oil and heat 1 minute longer. Add the steaks,
cover, and cook until the bottom is brown, about 3 minutes. Turn over and
cook the second side, uncovered, until browned on the bottom and rare
inside, 3 to 5 minutes. Remove the steaks to a cutting board and let stand
for at least 10 minutes. Carve the meat against the grain on a sharp angle
into 3 slices. The rarer you like your meat, the thicker the slices should
be. Just before serving, melt the butter in the pan over medium heat.
Return the steak slices to the skillet. Immediately pour the 1/4-cup Scotch
whisky into the pan, keeping your face averted, because sometimes it
catches on its own. Carefully ignite with a match and shake the pan until
the flames subside. Serve at once or cook 1 to 2 minutes longer if you want
the meat well done. Serve the steak with the pan juices poured over the
slices.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 570 Calories (kcal); 58g Total Fat; (86% calories from fat);
3g Protein; 17g Carbohydrate; 62mg Cholesterol; 4006mg Sodium Food
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat;
0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INF229
Converted by MM_Buster v2.0n.

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