|1||pound||top sirloin steak, cut 1 inch thick, boneless |
|2||tablespoon||black peppercorns, crushed |
|3||tablespoon||butter, or margarine |
|1/4||cup||shallots, or onion, minced |
|2||teaspoon||hot pepper sauce |
|Cut steak into 4 equal portions, and press the peppercorns evenly into|
both sides. Heat 1 1/2 tablespoons butter in a large skillet over medium heat
until bubbly. Cook steaks 10 to 12 minutes for rare (140 degrees) or to
desired doneness, turning once. Remove to a warm platter.
Add the shallots to the skillet; cook 2 minutes, stirring frequently.
Stir in the pepper sauce. Add the gin; carefully ignite with a match. When
flames die out, remove from the heat, swirl in remaining butter until
melted and pour the sauce over the steaks.
Serving suggestions: Steamed fresh baby carrots and sugar snap peas.