Pepper Crusted Steak With Strawberry Zinfandel Sauce And Orange Mustard Aioli Food

PEPPERED BEEF STEAK WITH STRAWBERRY BALSAMIC SAUCE

Steps:

• For the glaze: In a saucepan, over medium heat, add olive oil, and heat, then add onion, garlic and Europe's Best Country Strawberries and cook, stirring occasionally for 5-6 minutes, or until strawberries are just softened. Add vinegar, honey, salt and pepper and cook for 2 minutes. Purée in blender or food processor.
• For the Steak: In a small bowl, combine the mustard, garlic, pepper and salt. Rub over steak. Grill steak for 4-5 minutes pr side for medium-rare, or longer until desired doneness. Let stand for 5 minutes. Carve steak thinly, across the grain. Arrange on a serving platter. Spoon over sauce. Garnish with basil.
• Boneless rib steaks can be substituted for sirloin steaks.

PEPPER-CRUSTED BEEF TENDERLOIN

Steps:

• Preheat oven to 400 degrees. Combine peppercorns, 1 tablespoon salt, the sugar, and red-pepper flakes. Rub all over tenderloin to coat. Let stand at room temperature for 1 hour.
• Heat a large ovenproof skillet over high heat until almost smoking. Add oil, and brown meat, 1 to 2 minutes per side. Transfer skillet to oven, and roast until an instant-read thermometer inserted into the thickest part reaches 120 degrees, about 16 minutes. Remove from oven, and let stand for 10 minutes before slicing. Serve with grainy-mustard aioli and squash.

SALT AND PEPPER CRUSTED STEAK

Steps:

• Trim excess fat from steak.
• Slash the fatty edge of the steak to keep it from curling.
• Mix oil and mustard and spread it in a thick layer over the steak, top and bottom.
• Mix salt with pepper and coat steak with this mixture, pressing the layer firmly onto the steak.
• Place steak on wax paper and let stand for 30 minutes at room temperature.
• Place steak 6 inches above gray coals and grill for 20 minutes on each side for rare, 25 minutes per side for medium.
• Use tongs to turn the steak to keep from piercing the meat.
• Break the crust from the steak and cut meat into thin slices across the grain.
• Serve as is or on rye bread toast.