Enjoy oven-cooked steak
This simple, flavourful recipe makes the most of good Canadian beef. Serve with mashed potatoes and a simple green salad. Makes 2 servings
PAN - ROASTED PEPPERED STEAK WITH CARAMELIZED LEEKS
3/4 tsp (4 mL) black peppercorns or very coarsely ground pepper 1/4 tsp (1 mL) salt (preferably kosher) 12 oz (340 g) strip loin or rib-eye steak, at least 1 in. (2.5 cm) thick 1 tbsp (15 mL) butter 1 tbsp (15 mL) olive oil 2 tbsp (25 mL) balsamic vinegar 1 bunch well washed leeks (white part only), sliced 1 tbsp (15 mL) fresh thyme leaves 1 tsp (5 mL) granulated sugar In mortar and pestle, or on a cutting board using bottom of frying pan, coarsely crush peppercorns. Sprinkle peppercorns and salt over both sides of steak.
In large frying pan (preferably not non-stick), melt half of the butter with half of the oil over medium-high heat until sizzling. Add steak and reduce heat to medium; cook until browned, 2 to 3 minutes per side. Transfer to small baking sheet.
Pour vinegar into hot pan, stirring to scrape up brown bits; pour over steak. Bake in 400-F (205-C) oven until medium-rare, about 10 minutes. Let steak stand loosely covered with foil for about 10 minutes before thinly slicing.
Meanwhile, wipe pan clean; heat remaining butter and oil over medium heat. Add leeks and cook, stirring occasionally, until beginning to soften and turn golden, about 10 minutes. Sprinkle with thyme and sugar. Reduce heat and cook until bits of leeks are browned, about 2 minutes. Serve with steak.