Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Lemon Pepper Steak
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- #25329
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3/4 pound beef rib eye, 3/4" thick
1 1/2 teaspoon cracked black peppercorns
2 pinches salt
3/4 teaspoon butter
1/2 cup beef stock
2 pinches grated lemon rind
2 3/4 teaspoons lemon juice
directions
Trim fat from steak. Press peppercorns onto both sides. Barbecue or broil steak, turning once, for 6 minutes or until browned, but rare inside.
Transfer to heated plate and sprinkle with salt. Tent with foil and let stand for 5 minutes.
Meanwhile, heat butter in a small skillet on medium heat. Add stock, lemon rind, and lemon juice. Bring to a boil, stirring for about 2 minutes or until syrupy. Pour in any juices that have accumulated on the steak plate.
Serve sauce drizzled over the steak.
added by
ArkansasMom
nutrition data
Nutritional data has not been calculated yet.
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