Heat oven to 550 degrees. Place the crushed peppercorns in a shallow plate; coat both sides of the steak with peppercorns. Set a heavy 10 inch skillet with an oven-proof handle over moderately high heat for 1 minute. Add oil and heat 1 minute or until almost smoking.
Add steak; cook 30 seconds on each side, turning only once. Transfer the skillet to the upper third of the oven. Roast, uncovered, 4 to 5 minutes for rare, 6 to 7 minutes for medium-rare, 7 to 8 minutes for medium.
Transfer the steak to a heated platter and keep warm.
Add scallions to the skillet; cook, stirring, over moderate heat for 30 seconds. Add broth and simmer 3 minutes, scraping up any browned bits, until 1/2 cup liquid remains. Slice steak and serve it with the sauce.
Serving
Suggestions
2-3
Originally Submitted
10/31/2011
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