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Steak with Two Peppers


Any good quality dry red wine will be great with this recipe. But remember this rule of thumb when cooking with any wine; If you are not willing to drink it, then under no circumstance do you want to cook with it. Specifically, cooking wines which are loaded with sodium.

  1. 1. Using your fingers, press 2 tsp of the green and black peppercorns into the steak. Heat a non-stick skillet over medium-high heat. Add the oil, let it heat. Saute the steak, turning once and sprinkling the salt on the cooked side. 1 to 2 minutes per side. Transfer steak to a plate.
  2. In the skillet, melt 1 tsp butter. Saute the shallot until wilted, about 1 minute. Add the wine, cook, stirring, until it evaporates, about 2 minutes.
  3. Dissolve the tomato poaste in the beef broth and stir into the skillet with the remaining tsp of green pepper corns. Cook until the liquid is slightly reduced, about 2 to 3 minutes longer; stir in the remaining tsp of butter.
  4. Retrn the steak and any acculated juices to the sauce, reheat about a minute. Remove and cut steak into 12 slices. Serve with the sauce

This steak can be servd with about any vegetable on the side, but I find it to be really great either served with salad greens or a baked potato.

Serves 4 (3 slices with 1/4 of the sauce) 210 calories, 1g carbs, 11g fat, and 23g protein.

For the Weight Watchers crowd, the point value 5

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