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Meats & Seafood - Cracked Pepper Steaks

  • 4 steaks, 1-inch thick
  • 1/2 teaspoon salt
  • 1 tablespoon cracked black pepper
  • 3 tablespoons olive oil
  • 1/4 cup chopped onion
  • 2 tablespoons fresh rosemary leaves
  • 2 garlic cloves, chopped
  • 1 1/2 cups red cooking wine
  • 1 beef bouillon cube, dissolved in 1 cup water or 1 cup of beef broth
  • 1/2 teaspoon dark brown sugar

Fresh rosemary sprigs, optional
Season steaks with salt. Press pepper onto surface of steaks. Heat oil in large skillet to smoking and add steaks. Lower heat to medium and cook steaks until desired doneness, turning once. Remove steaks to warm platter.
Add onion to skillet and cook until brown. Add half of the rosemary and garlic; cook about 20 seconds. Add cooking wine. Increase heat to high. Boil for two minutes. Add broth, sugar, and any juices collected in platter. Boil 10 minutes or until liquid is absorbed by half, about 1 cup. Add remaining rosemary and garlic. Pour over steaks. If desired, garnish with sprigs of rosemary.
Submitted By: Karen Frazier
McNairy Farmers Co-op
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