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 Pub date
2008-01-07

Peppered steak recipes

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Peppered steak

2-21/2 lbs. sirloin steak, 1 inch thick
1/4    tbsp dry mustard
4      tbsp. lemon pepper butter
3      tbsp. dry white wine
1      tsp. worcestershire sauce
1      3oz. can sliced mushrooms, drained
1      6oz. pkg. saffron rice mix.

     Cut steak into 1/4 inch thick wide strips.
Sprinkle with a little salt and dry mustard.
In skillet melt the lemon butter.  Brown half
the meat, then brown the other half.
Remove browned meat to platter.  Add wine
and sauce to the meat drippings in pan and
bring to a boil.  Cook and stir until hot.
Prepare rice mix according to package
directions.  Serve steak and sauce over the
rice. Serves 4.


 Steak and peppers

2     top sirloin steaks cut 1 inch thick
4     tbsp. butter
1/2   cup browned gravy sauce
2     tbsp. sherry
2     large green peppers, sliced
2     onions, sliced

     Slash edges of steak to prevent curling.
Salt and pepper both sides of meat and rub
garlic on both sides.  Brown both sides of
steak in very hot skillet.  Cook meat about
4-5 minutes on each side.  Transfer meat to
hot plate and add the sauce, sherry, peppers,
onions and enough water to make a sauce in
the skillet.  Cook about 10 minutes then put
the steaks back in the sauce and cook for
about another 1/2 hour.  Serve with vegetables.



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