Peppercorn Steaks
Our zesty shortcut pan sauce adds extra mmm
1 Tbs. olive oil
1 pepper, cut into 1"
chunks
1 small red onion, sliced 2 cups grape tomatoes,
halved
1⁄ tsp. salt
2
4 bone-in beef strip steaks
(4 lbs.)
2 Tbs. Dijon mustard
2 Tbs. Montreal steak seasoning 1⁄ cup red wine or beef 2 broth
1 (1 oz.) pkg. peppercorn
sauce mix
In large nonstick skillet, heat oil over medium heat. Add pepper and onion; cook until almost tender, 10 min. Add tomatoes and salt; cook, stirring, until starting to soften, 2–3 min. Remove; keep warm.
Coat steaks with mustard and seasoning. Coat skillet with cooking spray; heat over medium-high heat. In batches, cook steaks, turning once, 4–5 min. per side for medium-rare. Remove. Add wine, 1⁄ cup 2 water and sauce mix to skillet. Simmer until thick, 1–2 min.
Servings: 8. Active time: 35 min. Total time: 35 min. Calories: 515 Protein: 44g Fat: 34g (13g sat.) Chol.: 167mg Carbs.: 5g Sodium: 1,066mg Fiber: 0g Sugar: 1g