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Name: Peppercorn Steak
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 2 6-oz. rib eye steaks; 1 cup water; 2 dashes Worcestershire sauce; 2 garlic cloves minced finely; 2 tsp. whole peppercorns cracked or ground with mortar and pestle (may substitute with ground black pepper); 1/2 cup water; 1 beef bouillon cube; 1 tbsp. flour

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INGREDIENTS

2 6-oz. rib eye steaks
1 cup water
2 dashes Worcestershire sauce
2 garlic cloves ; minced finely
2 tsp. whole peppercorns ; cracked or ground with mortar and pestle (may substitute with ground black pepper)
1/2 cup water
1 beef bouillon cube
1 tbsp. flour

Servings

INSTRUCTIONS

Broil steaks to desired doneness. In the meantime, prepare the peppercorn gravy on the stovetop. Mix water and beef bouillon and cook until dissolved. In a separate bowl, mix garlic, Worcestershire, flour, a spoonful of the bouillon-water mixture. Whisk and slowly pour the flour mixture in the remaining bouillon-water mixture. Stir until mixture thickens to gravey consistency. Crack 3/4 of the peppercorns with mortar and pestle. Leave the rest whole. Add to sauce. Pour sauce over steak. Can also baste the steak with the peppercorn mixture, if desired.

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Nutrition

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Serving Size: 1 Serving (106g)
Recipe Makes: 2 Servings

Calories: 54
Calories from Fat: 4 (7%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0.2mg		0 %
Sodium 27mg		1 %
Potassium 58.5mg		2 %
Total Carbohydrate 11.2g		3 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 10.3g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 54

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