Steak au Poivre with Broiled Peppers
Author and Educator
Though this is traditionally pan-broiled and flamed with Cognac, we found it delicious when cooked over charcoal.
- One 3-pound sirloin or rib-eye steak (about 2-inches thick)
- 1½ tablespoons crushed peppercorns
- Large dollop of sweet butter
- 6 bell peppers, assorted colors
- Olive oil, for brushing peppers
With the heel of your hand, press the crushed peppercorns firmly into the steak on both sides. Let the steak stand thus for 30 to 45 minutes, then grill according to your preference. When it is cooked to your liking, remove the steak, set it aside on a hot platter or board and top with salt to taste and a large dollop of sweet butter.
Cut the peppers into quarters, remove the seeds, dip in oil, and broil until tender.