Grilled Strip Steaks with Peppercorn Sauce
To someone who, at times, avoids the kitchen, the idea of skipping a steakhouse in favor of making steak at home sounds like lunacy, right? Not after I made this 5-star recipe. So simple yet elegant enough for entertaining, these juicy, tender strip loin steaks are smothered in a velvety peppercorn sauce. The subtle zip of green peppercorns combined with rich beef broth, zesty red currant jelly and the distinctive flavor of whiskey make this sauce alone worth staying home for...that, and eating scrumptious steak while wearing sweatpants.
4 (8-10oz) boneless strip loin steaks
½ tsp kosher salt
½ tsp freshly ground black pepper
2 tbsp butter
2 tbsp flour
1 cup beef broth
1 tbsp red currant jelly
1 tbsp green peppercorns,drained
1 tbsp whiskey
Kosher salt to taste
Bite Me Bit
Stu: Why are you peppering the steak? You don't know if tigers like pepper.
Alan: Tigers love pepper. They hate cinnamon.
- from the 2009 movie "The Hangover"
1) Preheat barbecue to high heat and lightly oil grill grate. Generously season both sides of steaks with salt and pepper. Grill 4-6 minutes, turn over and grill another 4-6 minutes for medium rare. Transfer steaks to a plate and let rest 5 minutes before serving.
2) For the peppercorn sauce, in a medium saucepan, melt butter over low heat. Whisk in flour, stirring constantly until bubbling. Remove from heat and slowly whisk in beef broth. Bring back to a boil over medium heat and whisk in red currant jelly, peppercorns and whiskey. Reduce heat to low and simmer 5 minutes, stirring often. Remove from heat and season to taste with salt. Serve immediately over steak.