Pepper Steak –Summer hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Pepper Steak
SUMMER HOT LUNCH RECIPE WAGON: Pepper Steak
A green salad and steamed asparagus pair. well with this traditional steak, which is ready to cook in five minutes.
2 tablespoons black peppercorns
1 1 inch thick beef top round steak (about one pound)
1 tablespoon butter or margarine
1 tablespoon vegetable oil
1 small yellow onion, chopped
1 cup half-and-half
Place
peppercorns on a work surface or cutting board. Cover them with a paper towel and, using a rolling pin or mallet, crush into course pieces. Press the crushed peppercorns on to both sides of steak.
In
a large skillet, heat butter and oil over medium high heat. Add the steak and cookie for five minutes. Turn mistake over and continue cooking it to the desired degree of doneness, about five minutes for rare. Transfer the steak to a carving board with a well, to catch the juices. Cover with aluminum foil to keep it warm.
Reduce
the heat to medium; add onion to the remaining drippings in the skillet. Sauté the onion until soft, about five minutes. Gradually stir in half-and-half. Cook the sauce, stirring constantly, until it thickens slightly, 2 to 3 minutes. Season the sauce with salt.
Cut
the steak across into thin slices; transfer it to a warm serving platter. Pour any extra juices and the onion sauce over the steak. Pack in a heated lunch tote for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
SUMMER LUNCH CHEF