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Steak with Lemongrass Peppercorn Sauce

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Steak with Lemongrass Peppercorn Sauce

Steak with Lemongrass Peppercorn Sauce

amanda

Equipment

  • - Chef Knife

  • - Meat Thermometer

  • - Food Processor

  • - Grill Pan

  • - High-Speed Blender

  • - Pepper Grinder

  • - Lemongrass Stalks

  • - Measuring Cups and Spoons

  • - Silicone Spatula

  • - Steak Knife

  • - Cutting Board

Ingredients

  • 1 to 2 fresh lemongrass stalks, trimmed, discarding outer layers

  • 2 pounds (1-inch-thick) boneless top loin (New York strip or shell) steaks

  • 1/3 cup dry vermouth

  • 1/2 cup reduced-sodium chicken broth

  • 3/4 cup heavy cream

  • Coarsely ground black peppercorns

Instructions

1

Instruction 1

Finely chop 1/3 cup lemongrass.
2

Instruction 2

Heat a dry 12-inch heavy skillet (not nonstick) over medium heat 5 minutes. Pat steak dry and season with 1 teaspoon salt. Cook, undisturbed, 7 minutes. Turn, then cook 7 to 8 minutes for medium-rare. Transfer to a cutting board.
3

Instruction 3

Discard fat from skillet and deglaze with vermouth by boiling, scraping up bits, 1 minute. Add lemongrass, remaining ingredients, and 1/4 teaspoon salt and boil until thickened slightly, 3 to 5 minutes. Serve over steak.
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