Beef Pepper Steak
Portion Size: 3 oz.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2-2 1/2 Pounds sirloin, strip or porterhouse steak (boneless) | Trim all visible fat |
| Marinate: 12 black peppercorns, coarsely ground | |
| ¼ cup rice vinegar | |
| 2 tablespoons tamari (Japanese Soy Sauce) | |
| 1 clove garlic, minced | |
| ¼ teaspoon white sugar | |
| ¼ teaspoon salt |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a bowl, combine vinegar, peppercorns, tamari, garlic, sugar and salt. Marinate meat in a sealable container and refrigerate for 1 hour or more. | |
| 2 | Put steak on a cold grid or on a greased hot grids over a shallow greased pan, the top surface of the meat 3 inches from the heat source for a 1 1/2 inch steak. | |
| 3 | Brown the meat on one side, then turn once and brown the other side, allowing about 7 minutes per side for rare and about 8 minutes for medium. | Cook until internal temperature reaches 145 F degrees for 15 seconds |
| 4 | For a 2 inch steak, place meat 4 inches from heat source; turn more frequently, allowing in all about 9 minutes per side for rare and about 10 minutes for medium. Slice thinly across the grain to serve | Cook until internal temperature reaches 145 F degrees for 15 seconds |
Posted in Beef Dinner Recipes
