Peppered Steak
Peppered Steak is an easy dinner. Made with 3 1/2 lb. sirloin steak, trimmed of fat, 2 1/2 tbsp. peppercorns, crushed, 2 tsp. butter and 1/2 c. dry white wine, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Wipe the steak dry.
Press the peppercorns into both sides of the steak.
Cover and refrigerate for about 6 to 8 hours.
Warm a large skillet until hot, then add the 2 tsp butter to melt. Please steak in skillet and cook until thermometer registers 160Β°F for well done.
Remove steak to a platter, add wine to the skillet, bring to a boil stirring constantly, scrape the brown bits from the bottom.
Slice steak very thinly.
Spoon wine mixture into each serving.
Serve with mashed potatoes.
Sprinkle with freshly cut parsley.
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