|Nutritional Guidelines (per serving)|
|Servings: 2 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||51%|
|Saturated Fat 19g||96%|
|Total Carbohydrate 29g||10%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The whiskey sauce makes the dish. If you do not have access to a grill, use your oven broiler. This is a copycat recipe from a famous restaurant chain.
Recipe reprinted with permission from Top Secret Recipes by Todd Wilbur (Penguin).
- For the Whiskey Pepper Sauce:
- 1 tablespoon butter
- 2 tablespoons white onion (chopped)
- 2 cups beef stock (or canned beef broth)
- 1/4 teaspoon black pepper
- 1 clove garlic (pressed)
- 2 tablespoons whiskey
- 1 green onion (chopped)
- 1 teaspoon cornstarch
- 1 tablespoon water
- For the Pepper Steak:
- 1 sirloin steak (16 ounces, cut into 2 portions)
- 2 teaspoons black pepper
- 2 tablespoons butter
- Salt, to taste
Fire up the barbecue.
In a saucepan or deep skillet, make the pepper sauce by sautéing the white onions in the butter over high heat. In about 3 minutes, the onions will begin to turn brown.
Add the whiskey, green onion, and remaining 1 cup of beef stock to the sauce and let it simmer over low heat while you prepare the steaks.
Spread 1/2 teaspoon of cracked pepper over the entire surface of each side of the sirloin steaks and press it into the steaks so that it sticks.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Drop the steaks into the melted butter and sear each side of the steaks for 1 1/2 to 2 minutes or until browned.
When the barbecue is good and hot, grill the steaks for 3 to 5 minutes per side or until they are done to your liking. Salt the steaks lightly as they grill.
When the steaks are just about done, combine the cornstarch with the tablespoon of water in a small bowl. Stir just until the cornstarch dissolves.
Remove the sauce from the heat and add the cornstarch to it. Put the pan back on the heat and continue to cook on low until the sauce is thickened to the consistency you desire. Serve the steaks doused with pepper sauce.
Source: by Todd Wilbur (Penguin)
Reprinted with permission.