Pepper steak

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Yield:  4-6 Servings

1 Tbsp. black peppercorns, crushed
1 Tbsp. garlic, chopped
1 tsp. cumin, freshly toasted and ground    
2 Tbsp. extra virgin olive oil
2 ea. New York steaks, approx 12-14oz. each
To taste kosher salt
1 Tbsp. olive oil
1 each Shallot, minced
1 cup red wine
1 cup chicken stock
1 tsp. honey
1 Tbsp. whole grain mustard
1 Tbsp. green peppercorns, drained 
1 Tbsp. capers
1 tsp. caper brine
1 Tbsp. butter
1 tsp. parsley, chopped

1. In a small bowl, combine the black peppercorns, garlic, cumin and olive oil. Rub this mixture all over the steaks and press the seasoning into the meat; let stand at room temperature an hour or so.
2. Preheat a large skillet over med. high heat. Season the steaks with salt, add the oil to the pan and cook the steaks for 4-5 minutes, turn over, cover and cook an additional 4 or 5 minutes or so until an instant read thermometer registers 120 degrees for med. rare. Transfer to a platter and allow to rest at least 10 minutes before slicing.
3. Pour most of the oil that accumulated in the pan. Add the shallot and cook briefly. Add the wine and chicken stock and reduce over high heat to 1/2 cup. Lower the heat and stir in the honey, mustard, green peppercorns, capers and brine; heat through and swirl in the butter and parsley. Remove from the heat and season with a pinch of salt if needed.
4. Slice the steaks crosswise against the grain and arrange on a platter. Pour the sauce over and around the steaks and garnish with a few sprigs of parsley if desired.