Top Sirloin Pepper Steak

  • TopSirloinPepperSteak_rg

Top Sirloin Pepper Steak

Description:
Thick and meaty top sirloin steaks, seasoned for extra beefy flavor and tenderness.

Packaging:
8 (5oz.) steaks when purchased in the RG’s Premium Steak Pack

Recommended Wine Selection:
Cabernet Sauvignon or Zinfandel

Category:

Product Description

Thaw meat overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed meat in cold water for approximately 30-40 minutes.

Grilling Method:

Thaw steaks overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed steaks in cold water for approximately 30-40 minutes.

1. Preheat grill to HIGH or prepare coals.
2. Remove thawed steaks from packaging and place on plate. Season with ¼ teaspoon Natural Seasoning.
3. Place steaks on preheated grill and cook for 3- 4 minutes.
4. Flip steaks and continue cooking for 2 – 3 minutes. Remove steaks from grill to a clean plate.

Broiling Method:

Thaw steaks overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed steaks in cold water for approximately 30-40 minutes
.
1. Preheat Broiler and position top rack 3 – 4 inches from broiler.
2. Remove steaks from packaging and place on broiler pan. Season using ¼ teaspoon Natural Seasoning.
3. Place broiler pan in oven and broil for 4-5 minutes.
4. For medium steaks, flip and continue broiling for 4 – 5 minutes.
6. Remove steaks from oven and plate

 

 

 

 

 

 

Serving Size 4oz
Servings/Container 10
Calories 260
Calories from Fat 73
% Daily Value
Total Fat 8.2g 13%
Saturated Fat 3.1g 16%
Trans Fat 0g %
Cholesterol 82mg 27%
Sodium 91mg 4%
Protein 43.4g
Vitamin C 0% . Calcium 8%
Iron 40% .

Directions Crack the peppercorns in a mortar & pestle or with a rolling pin on board (I would put them in a plastic bag to keep them from flying all over the kitchen). Press the cracked peppercorns into the steaks. Heat butter in a heavy skillet. Sear steaks over med-high heat, both sides, turning with tongs. Reduce heat to med. and cook, turning often, till desired doneness. Remove meat from pan and keep warm. Add shallots to pan and saute a minute or so. Add cognac and wine – boil 2 minutes, stirring. Add beef broth and boil 2 more minutes, scraping up bits from the pan.

Stir in cream, heat through but don’t boil. Pour sauce over steaks and serve.

 

 

 

 

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