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.
Lavender-Pepper-Fennel Steak
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- #39953
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon ground fennel
1 rib eye steak (12 ounce size), trimmed
2 teaspoons canola oil
2 tablespoons butter
1/4 cup A-1 steak sauce
1/2 teaspoon dried lavender
directions
In a small bowl, blend the peppers and fennel and rub on the steak.
Set a nonstick saute pan over medium-high heat. Add the oil and lay the steak in the pan. Cook on each side for 3 minutes for rare or 5 minutes for medium.
Off the heat, add the butter, A-1 sauce, and lavender and baste the steak for 30 seconds. Allow to rest before serving.
added by
jimdykstra
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 2, 2012
The seasoning was really good and added nice flavor. The butter/steak sauce baste was delicious. If you can't find dried lavender, crushed dried rosemary is a good substitute.