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Lemon Pepper Steak For Two

beef - other

1/2 pound rib eye or strip loin steak; 3/4 inch thick
1 teaspoon cracked black peppercorns
1/2 teaspoon olive oil
1/8 teaspoon salt; or to taste
1/3 cup beef stock
1/8 teaspoon grated lemon rind
2 teaspoons lemon juice

Trim fat from steak. Press peppercorns onto both sides. In small heavy or nonstick skillet, heat oil over medium-high heat; cook steak, turning once, for 6 minutes or until browned but rare inside. Transfer to heated plate; sprinkle with salt. Tent with foil; let stand for 5 minutes. Meanwhile, drain any fat from skillet; reduce heat to medium. Add stock and lemon rind and juice; bring to boil, stirring to scrape up brown bits from bottom of pan. Boil for about 2 minutes or until syrupy. Pour in any juices accumulated on plate. Serve drizzled over steak.

Contributor: Canadian Living - Winning Tastes of Beef

Yield: 2 servings

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