Peppered Sirloin Steak Recipe

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Peppered Sirloin Steak Recipe

(Low Fat Recipe)

Ingredients:  Serves 6,  Oven: Preheat to 240C

1 lb (680 g) sirloin steak, cut in one thick slice, fat removed

2 level tablespoons black peppercorns, crushed

1 tablespoon olive oil

3 scallions, trimmed and finely chopped

2 tablespoons dry white wine

8 fl oz (225 ml) beef stock



Coat both sides of the steak with the crushed peppercorns.  Heat the oil in a heavy-based flameproof casserole over a very high heat and quickly sear the steak in it, for about 30 seconds on each side.  Put the casserole in the preheated oven and roast the steak, uncovered, for 4-5 minutes for rare, 6-7 for medium, 7-8 for well done.  Lift the steak onto a heated serving dish and carve downwards and slanting into thin slices.  Stir the scallions into the meat juices and cook over a direct heat for 30 seconds.  Add the wine and cook, uncovered, for 1 minute before adding the beef stock and simmering for 2-3 minutes while scraping the hardened juices into the sauce.  Boil to reduce to about half a cupful and pour round the steak.  Lightly steamed sugar snap peas and carrots provide a crisp, sweet contrast to the tender, peppery steak.  Serve warm wholemeal rolls with the dish for mopping up the juices.  If you like, you can garnish the dish with a few bay or sage leaves.  A crust of crunchy peppercorns seals in the juices of the lean sirloin, keeping beautifully moist a cut which can sometimes be dry.  The meat's full flavor comes through the hot pungency of the crust.


Note:  To crush the peppercorns without a mortar and pestle, put them inside a double-thickness polythene bag and roll firmly on a sturdy board with a rolling pin.


Nutrient Value Per Serving:

170 calories

8 g total fat (3 g saturated fat)

0 carbohydrates

0 added sugar

0 fiber

70 mg sodium


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