Ready for a pepper steak with extra pep? This zippy pepper-encrusted steak is also served with a creamy, peppery sauce.
What You Need
Original recipe yields 4 servings
1 boneless beef sirloin steak (1 lb.), 1 inch thick
1/2 cup plus 2 Tbsp. A.1. Cracked Peppercorn Sauce, divided
2-1/4 tsp. ground black pepper, divided
1 tsp. oil
2 cloves garlic, minced
3/4 cup fat-free reduced-sodium beef broth
1 tsp. cornstarch
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
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Let's Make It
Brush each side of steak with 1 Tbsp. steak sauce; sprinkle each side with 1 tsp. pepper. Refrigerate 15 min.
Meanwhile, heat oil in medium saucepan on medium heat. Add garlic; cook and stir 2 to 3 min. or until lightly browned. Add remaining steak sauce, broth, cornstarch and remaining pepper. Bring to boil, stirring occasionally. Simmer on medium-low heat 10 min., stirring occasionally. Remove from heat; whisk in sour cream.
Grill steak 6 min. on each side or until medium doneness (160°F). Serve with steak sauce mixture.
Prepare using your favorite A.1. Sauce.
Serve with hot cooked brown rice.
Sprinkle steak with 1 Tbsp. chopped fresh parsley just before serving.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.