2 T. Black Peppercorns
\n1 lb. Lean Sirloin Steak, trimmed of fat
\n1 T. Olive Oil
\n3 Scallion, chopped fine
\n2 T. Dry White Wine (table wine, not cooking wine)
\n1 C. Beef Broth<\/p>\n
Preheat oven to 500degrees (broiler). Crush peppercorns very coarsely and coat both sides of steak with pepper. Heat a heavy ovenproof skillet over medium high heat until warm. Add olive oil and heat until nearly smoking, about 1 minute. Add steak and cook 30 seconds on one side, then turn. Transfer skillet to upper third of the oven and roast uncovered 4 minutes for rare 6 minutes for medium rare, 8 minutes for medium-well. Transfer steak to platter and slice thin. Add scallions to pan and heat on stovetop over medium heat for 30 seconds, add white wine and cook for 1 minute. Add broth and simmer for 2-3 minutes, scraping up any browned bits, until reduced by about half. Serve steak with sauce<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. Black Peppercorns 1 lb. Lean Sirloin Steak, trimmed of fat 1 T. Olive Oil 3 Scallion, chopped fine 2 T. Dry White Wine (table wine, not cooking wine) 1 C. Beef Broth Preheat oven to 500degrees (broiler). Crush peppercorns very coarsely and coat both sides of steak with pepper. Heat a heavy ovenproof skillet over medium high heat until warm. Add olive oil and heat until nearly smoking, about 1 minute. Add steak and cook 30 seconds on…<\/p>\n