Crustygrilledpeppercornsteaks Recipes

COFFEE BEAN AND PEPPERCORN STEAK

Steps:

• Preheat grill to high.
• Smash and peel garlic clove, sprinkle with 1/8 teaspoon salt and mash into a paste with a spoon or the side of a chefs knife. Transfer to a small bowl and whisk in coffee and vinegar. Season with pepper.
• Place coffee beans and peppercorns on a cutting board; coarsely crush with the bottom of a heavy pan (or place in a mini chopper/food processor). Mix the crushed coffee beans and peppercorns together. Rub steaks with oil, sprinkle with the remaining 1/8 teaspoon salt and coat with the coffee-peppercorn mixture, pressing it into the meat. Grill 4 to 5 minutes per side for medium rare.
• Transfer the steak to a cutting board and let rest 5 minutes. Thinly slice across the grain. Serve with the vinaigrette.

CRACKED PEPPERCORN MARINATED STEAKS

Steps:

• Mix marinade mix, wine, oil and mustard in small bowl. Place steaks in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove steaks from marinade. Discard any remaining marinade.
• Grill over medium-high heat 6 to 8 minutes per side or until desired doneness.

PEPPERCORN STEAKS

Steps:

• Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium; add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.

PEPPERCORN RUBBED AND GRILLED FLAT IRON STEAK

Steps:

• Mix black pepper and allspice together. Set aside. Rub the chopped green peppercorns into both sides of the steaks. Sprinkle the pepper and allspice mixture on both sides of the steaks, to taste. Put the steaks in the refrigerator for at least 4 hours. Remove from refrigerator and salt, to taste. Let stand for about 1/2 hour at room temperature before grilling. An oven broiler can also be used. Cook to desired doneness. Remove from heat and let stand for at least 5 minutes. Garnish with chopped rosemary and serve.

CRUSTY GRILLED PEPPERCORN STEAKS

Steps:

• Pat steaks dry with paper towels. Rub both sides of each steak with garlic, then brush lightly with olive oil.
• Line large baking sheet or tray with waxed paper. Spread thin layer of pepper on plate, lightly coat both sides of steak with pepper, and place on waxed paper. Repeat with remaining steaks and additional pepper.
• Meanwhile, prepare charcoal for grilling (or heat broiler).
• Just before grilling, lightly salt both sides of steaks. Grill steaks over hot fire or broil 4 inches from heat until browned and crusty on outside but still pink at center, about 5 minutes each side for medium-rare.
• Transfer steaks to serving plates and serve at once.