Peppered round steak
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Peppered round steak
  Steak    Sauces  
Last updated 6/12/2012 12:50:24 AM. Recipe ID 11851. Report a problem with this recipe.
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      Title: Peppered round steak
 Categories: Meats, Sauces
      Yield: 4 Servings
 
    1/3 c  Olive Oil
  1 1/2 lb Top Round Steak; Cut 1 1/2
           Inches Thick (Up To 2 lb
           Can Be Used)
      2 tb Balsamic Or Red Wine Vinegar
           Freshly Ground Black Pepper

MMMMM-----------------------SHALLOT CREAM----------------------------
      2 tb Marinade For Peppered Round
           Steak
      1 tb Shallots; Minced
      1 c  Heavy (Whipping) Cream
           Salt And Coarsely Ground
           Black Pepper
 
  Heat the oil until very warm but not sizzling.  Place the meat in a
  shallow dish and pierce all over with a fork. Turn and pierce the
  other side. Pour half the warm oil on the meat and poke with a fork
  so that the oil penetrates the meat fibers.  Turn and repeat the
  process on the other side. Pour the vinegar over the steak and turn.
  Cover and marinate, at room temperature, about 2 hours or overnight
  in the refrigerator, piercing and turning the meat occasionally.
  Remove the meat, reserve the marinade, and sprinkle the pepper over
  the meat generously, pressing it in with the heel of your hand. Grill
  the meat 3-inches above the hot coals until browned then turn and
  grill the other side. Move to the edge of the grill and continue
  cooking until done as desired. This steak is the tenderest if grilled
  to rare, about 18 minutes to total cooking time or medium-rare, about
  22 minutes. Place on a warm platter and slice across the grain. Serve
  with the Shallot Cream, if desired.
  
  SHALLOT CREAM:
  
  In a small skillet, heat the marinade.  Stir in the shallots and cook
  until lightly browned.  Stir in the cream and cook, stirring often,
  until slightly reduced. Season to taste with the salt and pepper.
  Serve with the steak.
 




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Recipe ID 11851 (Apr 03, 2005)

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