Sunday, December 7, 2008

Quick & Easy Peppered Steaks

The spices used in the Knox's Cracked Pepper Dry Rub are based on Brazilian churrasco, and enhance the succulent flavors of even inexpensive cuts of meat. Flame the steaks right before you serve them, for best flavor and dramatic effect. The recipe is for two, but you can easily multiply it to serve as many as you need.

2 beef cube steaks
Knox's Cracked Pepper Dry Rub
2 Tbs butter
2 Tbs brandy

Generously sprinkle both sides of the beef cube steaks with the cracked pepper dry rub, and firmly press the spices in with your hands to coat well. Melt the butter in a skillet over medium-high heat, and very quickly brown the steaks on each side (about 1 minute each side). Add the brandy to the skillet and carefully set on fire with a long-stemmed lighter to flame the steaks. Once the flames die down, remove the steaks to a warm serving platter and pour the pan juices over them. Serve with a tossed salad or simple green vegetables like sauteed spinach or broccoli, and with a side of rice pilaf or a baked potato.

Zestfully yours,

PS: If you prefer to enjoy your steak with steak sauce, I strongly recommend Castle Sauce, from Greensboro NC.

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