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Recipe Ingredients
1/2 lb - grilling steak (i.e. Rib Eye or Strip Loin), cut 2 cm thick
1 tsp - cracked black peppercorns
1/3 cup - beef stock
1/2 tsp - butter
2 tsp - lemon juice
pinch - salt
pinch - grated lemon rind
Recipe Method
The fat from the steak needs to be trimmed. Press peppercorns onto both sides. Barbecue or broil steak, turning once, for 6 minutes or until the color changes to brown but rare inside. Transfer to heated plate, sprinkle with salt. Tent with foil and let stand for 5 minutes. Meanwhile, melt butter in a small skillet on medium heat. Add stock, lemon rind and juice; bring to a boil, stirring for about 2 minutes or until syrupy. Pour in any juices that have accumulated on steak plate. Serve sauce drizzled over steak.
