Peppercorn Steaks

Saturday already?  Really?  Can't wait for time to slow down :).  Hope your week went well and you are home enjoying family.  Today I bring you another simple, easy to make and better for you meal!  The Better Homes and Gardens Dieters Cookbook has done me well so many times!  Hope you and your residents enjoy!

Peppercorn Steaks

2 6 ounce boneless beef ribeye steaks or beef top sirloin steaks, cut about 1 inch thick

1 Tablespoon multicolor peppercorns, crushed

1/2 teaspoon salt

2 Tablespoons butter or margarine, softened

2 teaspoon mild flavored molasses

1/4 teaspoon finely shredded lemon peel

1 teaspoon lemon juice

2 Cups sugar snap peas

1/2 Cup carrot cut into thin bite size strips

Lemon peel strips (optional)

1.  Preheat broiler.  Trim fat from steaks.  Using your fingers, press the crushed peppercorns and salt onto both sides of each steak.

2.  Place steaks on the unheated rack of a broiler pan.  Broil 3-4 inches from the heat until desired doneness, turning once halfway through broiling time.  (For ribeye steaks allow 12 to 14 minutes for medium rare doneness. 145° or 15 to 18 minutes for medium doneness 160°.) (For sirloin steaks, allow 15 to 17 minutes for medium rare doneness 145° or 20 to 22 minutes for medium doneness 160°.)

3.  Meanwhile, in a small bowl combine softened butter, molasses, finely shredded lemon peel, and lemon juice (mixture will appear curdled).  Set aside.

4.  Remove strings and tips from sugar snap peas.  In a covered medium saucepan cook peas and carrot in a small amount of boiling salted water for 2 to 4 minutes or until crisp tender.  Drain well.  Stir in 1 tablespoon of the molasses mixture.

5.  To serve, dot remaining molasses mixture evenly over steaks.  Slice steaks and toss with begetable mixture.  If desired, garnish with lemon peel strips.