Name: Spicy Five-Pepper T-Bone Steaks
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: T-Bone Steak; peppercorns; kosher salt; ground red pepper; vegetable oil; onion; garlic; ketchup; beef broth; raisins; balsamic vinegar; molasses; soy sauce; beef broth

Preparation

Step 1

Combine Five-Pepper Seasoning ingredients in small bowl; mix well. Reserve 2 teaspoons for Spicy Peppercorn Steak Sauce. Set aside remaining mixture for seasoning beef T-Bone Steaks.

Cooking Tip: Mixed peppercorns are sold in specialty food markets and some supermarkets. If a four-peppercorn mix is not available, a three-peppercorn mix may be substituted. Or make your own mix by combining equal amounts of whole black, white, green and pink peppercorns.

To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). They can also be crushed in a food-safe plastic bag. Place the peppercorns in the bag, squeeze out the air and seal. Use the bottom of a custard cup, rolling pin or side of a heavy pan to crush the peppercorns.
Step 2

To prepare Spicy Peppercorn Steak Sauce, heat oil in small saucepan over medium heat until hot. Add onion and garlic; cook and stir 1 to 2 minutes or until tender but not browned. Stir in ketchup, broth, raisins, vinegar, molasses, soy sauce and reserved 2 teaspoons Five-Pepper Seasoning; bring to a boil. Reduce heat; simmer gently 10 minutes to blend flavors, stirring occasionally. (Sauce will thicken slightly.)

Cooking Tip: Spicy Peppercorn Steak Sauce may be prepared ahead and frozen in an airtight container for up to 2 months. To reheat, heat from frozen in a saucepan over medium heat until hot, stirring occasionally.
Step 3

Place sauce in blender or food processor container. Cover; pulse on and off for slightly chunky texture. (For a thinner sauce, additional broth may be added 1 tablespoon at a time; pulse on and off after each addition.) Return sauce to saucepan; keep warm until ready to serve.
Step 4

Press remaining Five-Pepper Seasoning evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Step 5

Remove bones; carve steaks crosswise into slices. Serve with sauce.

Recipe as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

Nutrition Information

Nutrition information per serving: 335 Calories; 99 Calories from fat; 11g Total Fat (3 g Saturated Fat; 5 g Monounsaturated Fat;) 48 mg Cholesterol; 1984 mg Sodium; 35 g Total Carbohydrate; 3.1 g Dietary Fiber; 26 g Protein; 4.5 mg Iron; 5.1 mg NE Niacin; 0.5 mg Vitamin B₆; 1.9 mcg Vitamin B₁₂; 4.6 mg Zinc; 9.8 mcg Selenium.

Nutrition Tip

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, and Zinc; and a good source of Dietary Fiber, and Selenium.

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60

4

14

Ingredients

Five-Pepper Seasoning:

Spicy Peppercorn Steak Sauce:

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Information

Nutrition Tip

Creole Steak with Jambalaya Rice

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60

4

14

Ingredients

Five-Pepper Seasoning:

Spicy Peppercorn Steak Sauce:

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Information

Nutrition Tip

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